Jul 14 2026
Restaurants›Hersh’s›Wood-fired Octopus Recipe

Wood-fired Octopus Recipe

Inspired by Hersh’s
Time2h
Serves4

local cranberry beans, Calabrian chili oil, lemon, red onion salad

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Ingredients

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Octopus

Cranberry Bean Salad

Method

Cooking Octopus

  1. 1

    Prepare the Octopus

    In a large pot, bring 8 cups of water to a boil. Add sea salt. Once boiling, add the octopus and reduce heat to a simmer. Cook for about 45 minutes, or until the octopus is tender.

  2. 2

    Cool and Slice

    Once cooked, remove the octopus from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces.

  3. 3

    Grill the Octopus

    Preheat your wood-fired grill. Brush the octopus pieces with olive oil and season with salt and pepper. Grill for about 3-4 minutes per side until charred and heated through.

Cranberry Bean Salad

  1. 4

    Prepare the Beans

    Soak 1 cup of local cranberry beans in water overnight. Drain and rinse. Cook the beans in a pot of boiling water for about 30-40 minutes or until tender. Drain and set aside.

  2. 5

    Make the Salad

    Finely chop the red onion and fresh parsley. In a bowl, combine the cooked cranberry beans, red onion, parsley, Calabrian chili oil, salt, and black pepper. Mix well.

Final Assembly

  1. 6

    Plate the Dish

    On a serving platter, arrange the grilled octopus pieces. Spoon the cranberry bean salad over the top. Squeeze fresh lemon juice over the dish for added flavor.

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