Restaurants›Chortke›Grilled Spanish Octopus Recipe

Grilled Spanish Octopus Recipe

Inspired by Chortke
Time1h 30m
Serves2

Smoked Tomato Harissa, Saffron Aioli, Pickled Red Onion, Baby Arugula, Crispy Capers, Basil

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Cook the Octopus

Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove and let cool.

2

Prepare the Saffron Aioli

In a small bowl, combine the saffron with 1 tablespoon of warm water. Let it steep for 10 minutes. In a mixing bowl, whisk the egg yolk, then slowly drizzle in the olive oil while whisking to emulsify. Add the saffron mixture, lemon juice, salt, and pepper. Mix until smooth.

3

Grill the Octopus

Preheat the grill to medium-high heat. Cut the cooked octopus into tentacles and brush with smoked tomato harissa. Grill for 3-4 minutes on each side until charred.

4

Assemble the Plate

On a serving plate, add a bed of baby arugula, arrange the grilled octopus on top, drizzle with saffron aioli, and garnish with pickled red onion, crispy capers, and fresh basil.