Grilled Octopus Recipe

Clean the octopus: rinse under cold water and remove the beak and eyes if not already removed. Pat dry.

Tenderize and simmer: in a large pot, combine 2 liters water, 250 ml white wine, 2 bay leaves, 1 tablespoon peppercorns and 2 teaspoons salt. Bring to a simmer over medium heat.

Add the octopus to the simmering liquid. Reduce heat to low so the liquid barely simmers. Poach gently for 40–60 minutes depending on size (about 45 minutes per kg) until the thickest part of a tentacle is easily pierced with a skewer. Do not boil vigorously.

Remove the octopus from the poaching liquid and let cool slightly on a cutting board until manageable. Reserve 120–240 ml of the cooking liquid for thinning the purée if needed.

Cut the tentacles from the head and trim. Pat all pieces dry. Brush lightly with olive oil.

Preheat a grill or grill pan to high (220–260°C / 425–500°F). Grill the octopus 2–3 minutes per side until charred and slightly crisp at the edges. Brush with additional olive oil while grilling. Transfer to a board and finish with a pinch of kosher salt.

Prepare onions: peel and halved the yellow onions through the root. Peel the garlic cloves but keep whole.

Char the vegetables: heat 2 tablespoons olive oil in a cast-iron skillet or heavy sauté pan over medium-high heat. Add onion halves cut-side down and garlic. Cook without moving 6–8 minutes until cut surfaces are deeply browned and slightly charred. Turn and char other sides 4–6 minutes. You may also char under a broiler.

Deglaze and simmer: add 120 ml vegetable stock (or reserved octopus poaching liquid for extra flavor) and 1 tablespoon sherry vinegar to the pan. Scrape up browned bits, reduce heat to medium-low, and simmer 6–8 minutes until onions are very soft.

Blend to purée: transfer the charred onion and garlic plus cooking liquid to a blender or use an immersion blender. Purée until very smooth, adding extra reserved cooking liquid 1–2 tablespoons at a time if too thick. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust acidity or salt to taste.

Keep warm or room temperature until plating.

Combine ingredients: in a small bowl, mix 20 g finely chopped parsley, 75 g finely chopped pitted green olives, 1 tablespoon lemon zest, 1 minced garlic clove and 2 tablespoons olive oil.

Season: stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon zest or oil to reach a bright, slightly oily relish consistency. Refrigerate briefly if preparing ahead.

Slice cucumber: thinly slice half an English cucumber on a mandoline or with a knife into 2–3 mm rounds or half-moons. Lightly pat to remove excess moisture.

Dress cucumber: in a small bowl whisk together 1 tablespoon yuzu juice, 1 teaspoon rice vinegar, 1/2 teaspoon sugar and 1/4 teaspoon salt until sugar dissolves. Toss cucumber slices in the dressing and let sit 5–10 minutes to pickle slightly.

Keep chilled until plating.

Spread a spoonful (about 1–2 tablespoons) of the charred onion purée on each plate to form a base smudge.

Arrange: slice the grilled octopus tentacles into 2–3 piece portions per person and place atop or alongside the purée.

Spoon a tablespoon of olive gremolata over each portion of octopus to add herbaceous, briny contrast.

Add 6–8 dressed cucumber slices per plate around the octopus for brightness and texture.

Finish: drizzle each plate with 1 teaspoon extra virgin olive oil, sprinkle a pinch of smoked paprika if using, scatter a few microgreens and a light pinch of kosher salt. Optionally add an extra drop of yuzu juice for brightness.

Serve immediately while the octopus is warm.