Grilled Octopus Recipe
Charred octopus with citrus vinaigrette
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Ingredients
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Octopus
Citrus Vinaigrette
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water, ensuring to remove any debris or sand. Remove the beak and ink sac if not already done.
- 2
- 3
Chill the Octopus
Once cooked, remove the octopus from the pot and place it in an ice bath to stop the cooking process. Let it cool for about 10 minutes.
- 4
Cut the Octopus
Once cooled, cut the tentacles from the body. You may also cut the tentacles into smaller pieces for easier grilling.
Grilling the Octopus
- 5
Preheat the Grill
Preheat your grill to high heat. Make sure it's clean and well-oiled to prevent sticking.
- 6
Season the Octopus
Drizzle the octopus pieces with olive oil, then season with sea salt and black pepper.
- 7
Grill the Octopus
Place the octopus on the grill and cook for 2-3 minutes per side or until charred and crispy.
- 8
Add Lemon Juice
Once grilled, squeeze lemon juice over the octopus for added flavor.
Making the Citrus Vinaigrette
- 9
Combine Ingredients
In a bowl, whisk together fresh orange juice, lemon juice, honey, Dijon mustard, chopped parsley, sea salt, and black pepper until well combined.
- 10
Adjust Seasoning
Taste the vinaigrette and adjust seasoning if necessary, adding more salt, pepper, or honey to suit your preference.
Serving
- 11
Plate the Octopus
Arrange the grilled octopus on a serving platter.
- 12
Drizzle Vinaigrette
Drizzle the citrus vinaigrette over the grilled octopus before serving.
- 13