Octopus Recipe
Grilled Spanish octopus finished w/ extra virgin olive oil, red onion, & capers, served w/ roasted garlic white bean puree, fresh cucumber & grilled pita.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Roasted Garlic White Bean Puree
Fresh Cucumber & Grilled Pita
Method
Octopus Preparation
- 1
Clean the octopus
Rinse the Spanish octopus under cold water and remove the beak and any innards.
- 2
Cook the octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for 30-40 minutes until tender. Remove from the pot and let it cool.
- 3
Prepare the Toppings
- 4
Prepare the red onion
Thinly slice the red onion and soak it in cold water for 10 minutes to reduce the sharpness. Drain and set aside.
- 5
Prepare the capers
Rinse the capers under cold water to remove excess salt and set aside.
Roasted Garlic White Bean Puree
- 6
Roast the garlic
Wrap the garlic cloves in aluminum foil and roast in the oven at 200°C (400°F) for 30 minutes until soft.
- 7
Blend the puree
In a food processor, combine the roasted garlic, canned white beans, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Fresh Cucumber & Grilled Pita
- 8
Prepare the cucumber
Slice the cucumber into rounds or sticks for serving.
- 9
Grill the pita
Brush the pita bread with a little olive oil and grill for 1-2 minutes on each side until warm and slightly charred.
