Charred Mediterranean Octopus Recipe
sicilian olives, charred tomatoes, arugula, lemon saffron sauce
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Ingredients
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Octopus
Toppings
Lemon Saffron Sauce
Method
Preparation
Prepare the Octopus
In a large pot of salted boiling water, cook the octopus for about 45-60 minutes until tender. Drain and let it cool. Once cool, cut the tentacles into manageable pieces.
Cooking
Char the Octopus
Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes on each side until charred.
Prepare the Toppings
In a separate pan, char the halved cherry tomatoes until they blister. Remove from heat and set aside.
Make the Lemon Saffron Sauce
In a small saucepan, combine water and saffron. Let it steep for 5 minutes. Then add lemon juice, butter, and salt. Heat over low until the butter melts, stirring to combine.
Assembly
Plate the Dish
On a serving platter, place a bed of arugula. Top with charred octopus, blistered tomatoes, and chopped Sicilian olives. Drizzle the lemon saffron sauce over the top and serve immediately.
