Yakitori Grilled Spanish Octopus recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Nonna | Tabu›Yakitori Grilled Spanish Octopus Recipe

Yakitori Grilled Spanish Octopus Recipe

Inspired by Nonna | Tabu
Time1h 30m
Serves4

ceci & cauliflower hummus with celery leaf salad

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Ingredients

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Yakitori Grilled Spanish Octopus Ingredients

Method

Directions

1

Prepare the Octopus

In a large pot, bring water to a boil. Add the octopus and cook for about 30 minutes until tender. Remove and let cool.

2

Make the Marinade

In a bowl, whisk together soy sauce, mirin, sake, brown sugar, sesame oil, garlic, and ginger.

3

Marinate the Octopus

Cut the cooled octopus into tentacle pieces and place in the marinade for at least 1 hour, preferably overnight.

4

Prepare the Hummus

Steam the cauliflower until tender. In a food processor, blend chickpeas, cauliflower, tahini, lemon juice, garlic, olive oil, salt, and cumin until smooth.

5

Prepare the Salad

In a bowl, combine celery leaves, lemon juice, olive oil, salt, and pepper. Toss to combine.

6

Grill the Octopus

Preheat the grill to medium-high heat. Thread octopus pieces onto skewers and grill for about 3-4 minutes on each side until charred.

7

Serve

Plate the grilled octopus alongside the hummus and celery leaf salad. Enjoy!