Charred Octopus Recipe
roasted garlic white bean puree, sweet piquillo peppers, cherry tomatoes, avocados
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Ingredients
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Octopus
Roasted Garlic White Bean Puree
Vegetable Garnish
Method
Preparation of Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water to remove any sand or debris. Pat dry with paper towels.
- 2
Marinate the Octopus
In a large bowl, combine olive oil, salt, black pepper, paprika, and lemon juice. Add the octopus and coat it evenly with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.
- 3
Char the Octopus
Preheat a grill or grill pan over high heat. Remove the octopus from the marinade and place it on the grill. Grill for about 3-4 minutes per side until charred and cooked through. Remove from the grill and let it rest.
Making Roasted Garlic White Bean Puree
- 4
Prepare Ingredients
In a food processor, add the canned white beans, roasted garlic, olive oil, lemon juice, salt, and black pepper.
- 5
Blend the Puree
Blend the mixture until smooth. If it’s too thick, add a little water or more olive oil to reach your desired consistency.
- 6
Adjust Seasoning
Taste the puree and adjust seasoning with more salt or lemon juice if needed.
Preparing Vegetable Garnish
- 7
Prepare Sweet Piquillo Peppers
Drain and slice the sweet piquillo peppers into strips.
- 8
Halve Cherry Tomatoes
Wash the cherry tomatoes and cut them in half.
- 9
Prepare Avocados
Cut the avocados in half, remove the pit, and scoop the flesh out. Slice or cube the avocado as desired.
Plating the Dish
- 10
Assemble the Plate
Spread a generous amount of roasted garlic white bean puree on the plate. Top with charred octopus, sweet piquillo peppers, cherry tomatoes, and avocado.
- 11
Final Touch
Drizzle with olive oil and sprinkle with salt and pepper to taste before serving.