Crispy Spanish Octopus Recipe

Preparation and Cooking

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and simmer for 45-60 minutes, until tender. Remove from heat and let cool.

2. 2

   Make the Tapenade

   In a bowl, combine roasted red bell pepper, green olives, capers, minced garlic, and lemon zest. Mix well and set aside.

3. 3

   Prepare Lemon Basil Oil

   In a small bowl, whisk together olive oil, chopped basil, and lemon zest. Season with salt and pepper to taste.

4. 4

   Make the Sherry Balsamic Reduction

   In a saucepan, combine sherry vinegar and brown sugar. Bring to a simmer and cook until reduced by half, about 10-15 minutes. Set aside to cool.

5. 5

   Grill the Octopus

   Once the octopus has cooled, preheat a grill or grill pan over medium-high heat. Brush the octopus with olive oil and grill for 3-4 minutes on each side until crispy and charred.

6. 6

   Serve

   Slice the grilled octopus and serve with olive roasted pepper tapenade, drizzle with lemon basil oil, and finish with a touch of sherry balsamic reduction and chopped Calabrian chili peppers.