Grilled Octopus Skewer Recipe

Prepare and tenderize octopus

If using a whole octopus, remove beak and ink sac if not already done. Rinse under cold water. In a large pot bring 3 liters of water and 250 ml white wine to a gentle simmer (not a rolling boil). Add bay leaves, 4 crushed garlic cloves and the halved lemon. Season lightly with 1 tsp sea salt. Submerge the octopus, cover, and maintain a gentle simmer. Simmer until tender when pierced with a knife at the thickest part of a tentacle, about 45–60 minutes depending on size. If using pre-cleaned tentacles, check after 30–40 minutes. Remove octopus and let cool in the cooking liquid for 15 minutes to retain moisture.

Prepare for grilling

Once cool enough to handle, remove tentacles from the head (if whole) and cut into 10–12 cm pieces suitable for skewering. Pat pieces dry with paper towel. Toss octopus pieces with 3 tablespoons olive oil, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp freshly ground black pepper. Thread 3–4 pieces on each skewer, leaving space so heat can circulate.

Grill

Preheat a grill or grill pan to high heat so surface is very hot. Oil the grates. Place skewers on the grill and sear 2–3 minutes per side until charred and slightly crisp at the edges. Baste lightly with olive oil while grilling. Total grilling time should be 6–8 minutes. Remove from grill and let rest 2 minutes.

Toast the almonds in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes, shaking frequently. If using stale bread, toast or grill the slice until dry and lightly browned, then break into pieces.

In a blender or food processor combine the roasted red peppers, toasted almonds, toasted bread, 2 garlic cloves, 2 tsp sherry vinegar, 0.5 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper. Pulse to a coarse paste. With the motor running, stream in 4 tablespoons olive oil until emulsified and smooth, adding up to 2 tablespoons water to reach a thick sauce consistency. Taste and adjust salt, acidity or oil as needed. Transfer to a bowl and keep at room temperature.

Chop the shiso leaves and parsley finely and place in a bowl. Add minced garlic and the finely chopped Fresno chili (reserve a few thin slices for garnish if desired). Add 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 4 tablespoons olive oil, 3/4 tsp sea salt and 1/2 tsp black pepper. Stir to combine and let sit 10–15 minutes to meld flavors. Adjust seasoning. The chimichurri should be bright and loose enough to spoon over the grilled octopus.

Arrange 2 skewers per serving on a warm plate. Spoon 1–2 tablespoons romesco sauce onto each plate or underneath the skewers. Spoon 1–2 tablespoons shiso chimichurri over the octopus or to the side. Garnish with thinly sliced Fresno chili, a light drizzle (about 1 teaspoon) of extra virgin olive oil and a pinch of flaky sea salt. Serve with lemon wedges for squeezing.

Optional: For added texture, scatter a few toasted almond pieces from the romesco over the dish. Serve immediately while skewers are hot.