Oak Grilled Octopus Recipe

Name: Guard and Graces Oak Grilled Octopus Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Octopus; 4 tbs Olive Oil; 4 cloves Garlic; 2 leaves Bay Leaves; 2 cups White Beans (cooked); 1 cup Celery (diced); 200 g Spanish Chorizo (sliced); 3 tbs Sherry Vinegar; 1 tsp Dijon Mustard; 1 cup Red Bell Pepper (roasted and pureed); null to taste Salt; null to taste Black Pepper; 2 tbs Fresh Parsley (chopped)

Inspired by Guard and Grace

Time1h 30m

Serves4

white bean & celery salad, spanish chorizo, sherry vinaigrette, red pepper sauce

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Ingredients

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Ingredients

2.2 lb (1 kg) Octopus

4 tbs olive oil

4 cloves Garlic

2 leaves Bay Leaves

2 cups White Beans (cooked)

1 cup Celery (diced)

7.05 oz (200 g) Spanish Chorizo (sliced)

3 tbs Sherry Vinegar

1 tsp Dijon mustard

1 cup Red Bell Pepper (roasted and pureed)

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh parsley (chopped)

Method

Cooking Instructions

Prepare the Octopus

In a large pot, bring water to a boil. Add octopus, garlic, bay leaves, and a pinch of salt. Reduce heat and simmer for about 45 minutes until tender. Remove from water and let cool.

Grill the Octopus

Preheat the grill to medium-high heat. Cut the octopus into manageable pieces and brush with olive oil. Grill for about 3-4 minutes per side until charred and crispy. Season with salt and black pepper.

Make the Salad

In a bowl, combine white beans, diced celery, and chopped parsley. In a separate bowl, whisk together sherry vinegar, Dijon mustard, and olive oil. Pour the dressing over the salad and toss gently.

Cook the Chorizo

In a skillet over medium heat, cook the sliced chorizo until crispy. Drain on paper towels.

Plate the Dish

On a large plate, arrange the white bean and celery salad. Top with grilled octopus, crispy chorizo, and drizzle with red pepper sauce. Serve immediately.