Polpo Alla Griglia Recipe

Tenderize Poaching Liquid

In a large heavy saucepan or stockpot, combine 3 liters water, 150 ml white wine, 2 bay leaves, 1 tablespoon peppercorns and 2 teaspoons coarse sea salt. Bring to a gentle boil over medium-high heat.

Prepare Octopus

While liquid heats, rinse octopus under cold water. If not already cleaned, remove beak and eyes. To help tenderize, you may freeze then thaw the octopus beforehand (optional).

Poach Octopus

When the liquid is boiling, reduce to a steady simmer. Grasp the octopus by the head and dip the tentacles in and out of the simmering water three times — this helps the tentacles curl attractively — then fully submerge. Add lemon half and 1 tablespoon olive oil to the pot. Simmer, uncovered, at a low gentle simmer (little bubbles) for 45–60 minutes depending on size: test tenderness by inserting a skewer into the thickest part of a tentacle — it should meet little resistance. Start checking at 40 minutes.

Cool and Rest

Turn off heat and allow octopus to cool in the cooking liquid for 20–30 minutes to relax and further tenderize. Remove octopus, pat dry thoroughly with paper towels, and reserve 1–2 tablespoons of the cooking liquid for the potato purée if desired. Optionally trim the head and cut tentacles into 8–10 cm segments for grilling.

Season and Grill

Preheat a grill or cast-iron grill pan to high heat (very hot). Brush the octopus lightly with 2 tablespoons olive oil and a pinch of coarse sea salt. Place tentacle segments on the hot grill and char for 1.5–2 minutes per side until nicely marked and slightly crisp at the edges. Squeeze the reserved lemon half over the grilled octopus and set aside to rest briefly.

Place peeled, chopped potatoes in a pot and cover with cold water by 2 cm. Add a pinch of salt and bring to a boil over high heat, then reduce to a simmer. Cook until very tender and easily pierced with a knife, about 15–20 minutes depending on size. Drain thoroughly.

Warm the milk and butter together in a small saucepan until butter melts (do not boil). Return drained potatoes to the hot pot for a minute to dry off any remaining moisture. Mash potatoes using a ricer or fine masher for a silky texture.

Slowly stir the warm milk-butter into the riced potatoes until smooth and silky. Season with 1 teaspoon fine sea salt and 1/4 teaspoon white pepper. If the purée seems too thick, whisk in 1–2 tablespoons of reserved octopus cooking liquid or additional warm milk to reach a spreadable consistency. Keep warm until plating.

Preheat oven to 140°C (285°F). In an ovenproof dish, combine 300 g halved cherry tomatoes, 60 ml olive oil, 2 thinly sliced garlic cloves, 1 tablespoon fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper and 1/2 teaspoon sugar (if using). Toss gently to coat.

Roast slowly in the oven for 45–60 minutes until the tomatoes have softened, released their juices and are slightly jammy but not collapsed completely. Remove from oven and let cool slightly. Taste and adjust seasoning.

In a small bowl or jar, mash 6 drained anchovy fillets with 1/2 teaspoon Dijon mustard and 1/2 clove minced garlic into a paste using the back of a spoon or a fork. Whisking continuously, slowly drizzle in 60 ml extra-virgin olive oil until emulsified. Stir in 1 tablespoon fresh lemon juice and 1/4 teaspoon black pepper. Taste and add a pinch of salt only if needed (anchovies are very salty).

Toss 80 g baby arugula with 1 tablespoon olive oil, a small pinch of coarse sea salt and the zest of 1 lemon. Scatter in 1 tablespoon rinsed capers.

To plate: Spoon a generous smear of warm potato purée in the center of each plate. Arrange grilled octopus segments on top or beside the purée. Spoon a few tablespoons of cherry tomato confit around and over the octopus. Drizzle the anchovy dressing lightly over the octopus and arugula (reserve some dressing to taste). Finish with a light sprinkle of smoked paprika if using and a final pinch of coarse sea salt. Serve immediately with lemon wedges on the side.