Char Grilled Octopus Recipe

Tenderize Octopus

Bring a large pot with the white wine (or water), bay leaves, peppercorns and 1 tablespoon salt to a gentle simmer. Reduce heat so liquid is at a low simmer (not a rolling boil). Dip the octopus tentacles into the simmering liquid three times (this helps curl the tips), then fully submerge. Simmer gently, uncovered, for 45–60 minutes until the thickest part of a tentacle is tender when pierced with a skewer. Cooking time varies by size; check after 40 minutes.

Remove the octopus from the liquid and let cool slightly on a cutting board until you can handle it. Reserve 100 ml of the cooking liquid for later use (optional). Pat the octopus dry with paper towels. If the octopus is large, cut into 6–8 pieces (each tentacle and the head halved). Brush all pieces lightly with 2 tablespoons olive oil and season very lightly with salt.

Char-Grill Octopus

Preheat a grill or grill pan to high (around 230–260°C / 450–500°F) and oil the grates. Place octopus pieces on the hot grill and char for 2–4 minutes per side until well-marked and slightly crisp on edges. Avoid overcooking on the grill — you only need char and flavor because the octopus is already tender. Transfer to a plate and let rest 2 minutes before assembling.

Preheat oven to 220°C (425°F). Toss fingerling potatoes with 2 tablespoons olive oil, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Spread in a single layer on a baking sheet.

Roast for 20–30 minutes, turning once halfway through, until potatoes are tender and golden. If potatoes are large, par-cook them in boiling salted water for 8 minutes before roasting to reduce roast time. Keep warm.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in smoked paprika and hot paprika/cayenne and cook for 10–20 seconds to bloom the spices. Add the crushed tomatoes, vinegar and sugar if using. Bring to a gentle simmer and cook, uncovered, for 10–15 minutes until slightly reduced and bright in flavor. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust heat/acid as needed. Keep warm or reheat just before plating.

In a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk in 4 tablespoons extra-virgin olive oil until emulsified. Let sit at room temperature at least 10 minutes for flavors to meld. If preparing early, refrigerate and bring to room temperature before serving.

In a bowl, toss baby arugula with 1 tablespoon olive oil, juice and a little zest from the lemon, and 1/4 teaspoon sea salt. Gently toss to coat.

To plate (serves 4): Arrange a bed of dressed arugula on each plate. Halve or leave roasted fingerlings whole and place alongside. Position char-grilled octopus pieces on top of the arugula and potatoes.

Spoon 1–2 tablespoons of warm brava sauce next to or partially over the octopus per plate. Drizzle 1–2 teaspoons of chimichurri over the octopus pieces and finish with a light dusting of smoked paprika if using. Finish with a small pinch of flaky sea salt and another squeeze of lemon juice to taste.

Serve immediately while octopus is warm.