Restaurants›Gemma›Octopus A La Plancha Recipe

Octopus A La Plancha Recipe

Inspired by Gemma
Time2h
Serves4

rancho gordo beans, castelvetrano olives, persillade

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Beans

Soak the Rancho Gordo beans overnight in water. Drain and rinse them. In a pot, cover the beans with fresh water and bring to a boil. Reduce heat and simmer for about 1-1.5 hours until tender. Season with salt.

2

Make the Persillade

Finely chop the garlic and parsley. In a bowl, combine chopped garlic, parsley, olive oil, lemon juice, and season with salt and black pepper to taste. Mix well and set aside.

3

Prepare the Octopus

In a large pot of boiling water, cook the octopus for about 30-40 minutes until tender. Remove and let cool slightly. Once cooled, cut into serving pieces.

4

Grill the Octopus

Heat a grill or grill pan over medium-high heat. Brush the octopus pieces with olive oil and season with salt and black pepper. Grill for about 3-4 minutes on each side until charred and heated through.

5

Serve

On a serving plate, place the grilled octopus. Add a generous scoop of Rancho Gordo beans on the side, scatter Castelvetrano olives over the top, and drizzle with the persillade. Serve warm.