Grilled Octopus Recipe
Tamarind glaze, curry-cantaloupe purée, confit cherry tomatoes, pickled red onions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Tamarind Glaze
Curry-Cantaloupe Purée
Confit Cherry Tomatoes
Pickled Red Onions
Method
Preparing the Octopus
- 1
Clean the Octopus
Start by cleaning the octopus under cold running water. Remove the beak and ink sac if necessary.
- 2
Cook the Octopus
Fill a large pot with water, add 2 tsp of salt, and bring it to a boil. Once boiling, add the octopus and simmer for about 45 minutes or until tender.
- 3
Cool and Cut the Octopus
Once cooked, remove the octopus and let it cool. After cooling, cut it into manageable pieces.
- 4
Marinate the Octopus
Marinate the octopus pieces in 2 tbs of olive oil and the tamarind glaze for at least 30 minutes before grilling.
Making the Tamarind Glaze
- 5
Prepare Tamarind Glaze
In a saucepan, combine tamarind paste, brown sugar, soy sauce, minced garlic, grated ginger, and black pepper. Cook over medium heat until the mixture thickens, about 10 minutes.
Preparing the Curry-Cantaloupe Purée
- 6
Blend the Purée
In a blender, combine diced cantaloupe, curry powder, coconut milk, and lime juice. Blend until smooth and creamy.
Making Confit Cherry Tomatoes
- 7
Bake Cherry Tomatoes
Preheat the oven to 200°F (95°C). In a baking dish, combine cherry tomatoes, olive oil, salt, and thyme. Bake for 2-3 hours until tomatoes are soft and bursting.
Pickling Red Onions
- 8
Pickle the Onions
Slice the red onion thinly and place in a bowl. In a separate bowl, mix apple cider vinegar, sugar, and salt until dissolved. Pour over the onions and let sit for at least 30 minutes.
Grilling and Plating
- 9
- 10
Plate the Dish
On a plate, spread a layer of the curry-cantaloupe purée, place the grilled octopus on top, and garnish with confit cherry tomatoes and pickled red onions.
