Grilled Octopus Recipe

Prepare and simmer

Rinse the octopus under cold water. In a large pot combine 4 cups water, 1 cup white wine, 2 bay leaves, 4 halved garlic cloves, 1 tablespoon black peppercorns and 2 teaspoons coarse salt. Bring to a gentle simmer. Submerge the octopus head-first, reduce heat to low and poach gently—do not boil—until tender when pierced at the thickest part (about 45–60 minutes for a 2 lb octopus). Test by inserting a knife; it should meet little resistance. Turn off heat and let the octopus cool in the cooking liquid for 15 minutes to retain moisture.

Prep for grilling

Remove octopus from broth. Reserve 1/2 cup of the cooking liquid and set aside. Pat octopus dry with paper towels. If whole, separate tentacles and cut larger tentacles in half lengthwise. Toss with 2 tablespoons olive oil and a pinch of smoked paprika (optional) and a little salt.

Grill

Preheat a grill or grill pan to high (about 450–500°F / 230–260°C). Immediately sear the tentacles 2–3 minutes per side until charred and slightly crisp at the edges. Baste once with reserved cooking liquid during grilling to add flavor and moisture. Remove from heat and let rest 2 minutes. Squeeze lemon zest and a little lemon juice over the tentacles and drizzle 1–2 tablespoons olive oil before plating.

If using stale bread, soak the torn slice in 2 tablespoons warm water until softened, then squeeze out excess. In a food processor combine 1 cup roasted red peppers, 1 cup chopped tomato, 1 tablespoon toasted almonds, 2 tablespoons toasted hazelnuts, the soaked bread, 2 teaspoons sherry vinegar, 1 teaspoon smoked paprika, 1 small garlic clove, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Pulse to a coarse paste. With the processor running slowly stream in 6 tablespoons extra-virgin olive oil until the sauce is smooth but still has some texture. Taste and adjust seasoning or acidity with additional vinegar or salt. Transfer to a bowl and keep at room temperature until serving.

Preheat oven to 275°F (135°C). In a small baking dish, combine 12 cherry tomatoes, 3 smashed garlic cloves, 6 tablespoons olive oil, and 2 sprigs fresh thyme. Season with 1 teaspoon salt and 1 teaspoon black pepper. Toss to coat. Roast slowly in the oven for 45–60 minutes until tomatoes are blistered, softened and slightly wrinkled but still hold their shape. Remove thyme stems and discard garlic if desired. Keep warm.

Make the arugula salad: In a bowl toss 4 cups arugula with 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, thinly sliced jalapeño to taste, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Toss just before plating so greens stay crisp.

Plate the dish: Spoon 2–3 tablespoons romesco sauce onto the center of each plate. Arrange grilled octopus tentacles over the sauce. Scatter 3–4 confit tomatoes around the octopus. Add a handful of arugula and jalapeño slices at one side. Drizzle a little extra-virgin olive oil over everything and finish with a lemon wedge and optional extra smoked paprika or chopped parsley for color.

Serve immediately while octopus is warm. Leftover romesco keeps refrigerated up to 3 days.