Grilled Octopus Recipe

Tenderize octopus

Place a large pot over medium-high heat and add 2 liters of water, white wine (if using), bay leaves, crushed garlic, quartered onion and peppercorns. Bring to a gentle simmer.

Once simmering, add the whole cleaned octopus (do not boil vigorously). Reduce heat to maintain a gentle simmer and cook until the octopus is tender when pierced with a knife at the thickest part — about 45–60 minutes depending on size. Test by inserting a knife: it should slide in with little resistance. Skim foam from the surface as needed.

When tender, remove octopus from the liquid and let cool slightly on a tray until comfortable to handle. Reserve 1 cup of the cooking liquid for the ragu if desired. Pat the octopus dry with paper towels. If the head is whole, slice it open and remove any remaining innards; cut tentacles into 3–4 piece lengths for serving.

Season and char

In a bowl, toss the octopus pieces with 2 tbs olive oil, smoked paprika and 1.5 tsp sea salt. Preheat a grill or cast-iron skillet over high heat until very hot. Sear the octopus pieces 2–3 minutes per side until well charred and slightly crisp at the edges. Remove from heat and squeeze the halved lemon over the pieces.

In a food processor combine the cooked chickpeas, tahini, lemon juice, 1 garlic clove, 2 tbs extra-virgin olive oil, ground cumin and 0.75 tsp sea salt. Process until smooth, adding cold water 1 tablespoon at a time until you reach a creamy, spreadable consistency (about 2 tbs). Taste and adjust salt or lemon as needed.

Transfer hummus to a shallow serving dish and smooth the top with the back of a spoon; drizzle with a little olive oil and set aside.

Heat 1 tbs olive oil in a skillet over medium heat. Add crumbled chorizo and cook, breaking it up with a spoon, until it renders fat and begins to brown, about 5–7 minutes.

Add finely diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and smoked paprika; cook 1 minute to toast. Add crushed tomatoes, cooked chickpeas, red wine vinegar and 1/2 tsp sea salt and 1/4 tsp black pepper. Bring to a gentle simmer and reduce the heat to low. Simmer uncovered 10–12 minutes to thicken the sauce, stirring occasionally. If the ragu seems too thick, add up to 2–4 tbs reserved octopus cooking liquid or water to reach desired consistency.

Stir in chopped parsley off the heat and adjust seasoning to taste.

Combine chopped parsley, chopped mint, sliced chives and baby arugula in a bowl. Toss with 1 tbs extra-virgin olive oil, 1 tbs lemon juice, 1/4 tsp sea salt and a pinch of black pepper. Taste and adjust lemon or salt as desired. Keep refrigerated briefly until plating.

On a large shared platter, spread the chickpea hummus into a shallow layer occupying one section of the platter.

Spoon the warm chorizo & chickpea ragu adjacent to the hummus so guests can combine flavors. Arrange the grilled octopus pieces over or beside the ragu and hummus, distributing evenly.

Scatter the herb salad over and around the octopus for freshness. Drizzle remaining 2 tbs extra-virgin olive oil over the octopus and hummus, dust a little smoked paprika over the octopus, and finish with flaky sea salt and lemon wedges on the side.

Serve immediately while the octopus and ragu are warm, with toasted bread or pita for spreading the hummus and ragu if desired.