Oak Grilled Spanish Octopus Recipe

Prepare the octopus: if the octopus is frozen, thaw fully in refrigerator. Rinse under cold water and remove the beak and ink sac if present. Trim excess skin as desired.

Make poaching broth: in a large heavy pot combine water, white wine, halved onion, carrot, celery, bay leaves, peppercorns and 2 tsp coarse sea salt. Bring to a gentle simmer over medium heat.

Tenderize/poke (optional): to prevent the octopus curling excessively, dip the tentacles in simmering broth three times, allowing them to contract, then fully submerge. Alternatively simply add the whole octopus to the simmering broth.

Poach gently: keep the pot at a bare simmer (not a rolling boil). Simmer the octopus until fork-tender — about 40–60 minutes for a 3–4 lb octopus. Start checking for tenderness at 35 minutes: insert a knife into the thickest part of a tentacle; it should meet little resistance.

Cool in broth: remove the pot from the heat and allow the octopus to cool in the broth for 30 minutes to absorb flavor and set texture. This step also helps keep it moist.

Drain and reserve: lift octopus out, reserve 1 cup of the poaching liquid. Pat the octopus dry thoroughly with paper towels. Cut tentacles from the head and portion into 2–3 inch pieces. Toss tentacle pieces lightly with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp ground black pepper and allow to sit while you prepare grill and other components.

Infuse oil with bay: in a small saucepan combine the 120 ml extra virgin olive oil with the 4 bay leaves over very low heat. Warm gently for 6–8 minutes — do not let it smoke — until aromatic. Remove from heat and allow to cool to room temperature. Discard bay leaves or finely mince one to stir into the aioli for extra texture.

Make the aioli (by hand or blender): in a bowl or blender combine the egg yolks, minced garlic, lemon juice and Dijon mustard. Whisk/blend briefly to combine.

Emulsify: while whisking continuously (or with the blender running on low), stream in the infused olive oil and then the neutral oil in a thin steady drizzle until the mixture thickens into a smooth mayonnaise. If the emulsion threatens to break, add 1 tsp warm water and continue whisking. Season with 1 tsp coarse sea salt and 1 tsp black pepper. Chop and stir in one of the reserved bay leaves if desired for flecks of herb.

Adjust and refrigerate: taste and adjust acidity with additional lemon juice if desired. Cover and refrigerate until service (aioli keeps 24–48 hours refrigerated).

Combine ingredients: in a small bowl mix the chopped green olives, diced Fresno chilis, minced shallot, chopped parsley, chopped oregano, lemon juice and 2 tbs extra virgin olive oil.

Season: add 1 tsp fine sea salt and 1/2 tsp black pepper, taste and adjust. Let the salsa rest for at least 10 minutes to allow flavors to meld. Keep chilled until plating.

Preheat oven or skillet: heat oven to 180°C (350°F) or heat a skillet over medium heat.

Toss and toast: in a bowl toss sourdough cubes with 2 tbs olive oil to coat. Spread on a baking sheet and toast in the oven 10–12 minutes, turning once, until golden and crisp (or brown in skillet for 6–8 minutes).

Finish: when croutons are warm, rub lightly with the halved garlic clove for a subtle garlic note. Sprinkle with smoked paprika if using and set aside.

Preheat grill with oak smoke: prepare a hot grill with oak wood chunks on the coals or in a smoker box. If using a gas grill, heat to high and have soaked wood chips in an enclosed smoker box or foil pouch with holes placed over the flame to produce smoke. You want strong oak smoke and high heat to crisp the exterior.

Char the octopus: place the poached, oiled octopus tentacle pieces on the hottest part of the grill. Grill 1–2 minutes per side until you get a nice char and wood-smoke flavor. Rotate to get cross-hatch marks and char edges; avoid overcooking — the octopus should be tender inside with a lightly crisp, smoky exterior.

Final seasoning: after removing from the grill, brush the pieces with 1 tbs extra virgin olive oil, and finish with a light sprinkle of kosher salt and freshly ground black pepper.

Plate: arrange grilled octopus pieces on a warm plate. Dollop Bay Leaf Aioli beside or under pieces, spoon Green Olive-Fresno Salsa over or alongside the octopus, and scatter sourdough croutons over the dish for crunch.

Garnish and serve: finish with microgreens or chopped parsley and an optional drizzle of reserved poaching liquid reduced briefly to a spoonable glaze. Serve immediately while hot.