Grilled Octopus Recipe
Grilled octopus served on a fresh bed of cherry tomatoes, sauce vierge and celery root purée, topped with chimichurri and sriracha mayonnaise.
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Ingredients
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Grilled Octopus
Cherry Tomato Salad
Celery Root Purée
Chimichurri
Sriracha Mayonnaise
Method
Grilled Octopus Preparation
Prepare the Octopus
In a pot of boiling salted water, cook the octopus for about 45 minutes until tender. Remove and let cool before grilling.
Cherry Tomato Salad Preparation
Mix Salad Ingredients
Combine halved cherry tomatoes, chopped basil, balsamic vinegar, olive oil, salt, and pepper in a bowl. Toss to combine.
Celery Root Purée Preparation
Cook Celery Root
Boil the chopped celery root in salted water until tender, about 20 minutes. Drain.
Blend Purée
In a blender, combine the boiled celery root, butter, and heavy cream. Blend until smooth, adding salt and white pepper to taste.
Chimichurri Preparation
Make Chimichurri
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well.
Sriracha Mayonnaise Preparation
Prepare Mayonnaise
In a bowl, mix mayonnaise, sriracha sauce, and lemon juice until well combined.
Plating
Serve
On a plate, spread a layer of celery root purée, place grilled octopus on top, add cherry tomato salad, drizzle with chimichurri, and finish with sriracha mayonnaise.