Chargrilled Octopus Recipe

Prepare and simmer octopus

Clean the octopus if required: remove beak and eyes. In a large pot, combine water, white wine (if using), bay leaves, peppercorns and crushed garlic. Bring to a gentle simmer. Hold the octopus by the head and submerge the tentacles; simmer very gently (not boiling) for 45–60 minutes depending on size — test doneness by inserting a skewer into the thickest part: it should offer little resistance and be tender. If octopus is very tender at 45 minutes, stop early. Keep warm in the cooking liquid off heat.

Cool and reserve liquid

Remove octopus from the liquid and let cool slightly on a tray. Reserve 200 ml of the cooking liquid and discard aromatics. When cool enough to handle, trim the beak area and cut tentacles into 3–4 pieces each (or leave whole for presentation). Pat dry thoroughly with paper towels — dryness helps charring.

Chargrill

Preheat a grill or cast-iron griddle to very high heat. Brush the octopus lightly with olive oil and sprinkle with sea salt and a little lemon zest. Place on the hot grill and char 1–2 minutes per side until nicely blackened at edges and warmed through. Repeat to get cross-hatch marks if desired. Remove to a board and let rest 2 minutes. Finish with a drizzle of olive oil and a squeeze of lemon juice.

Boil the potatoes in salted water until just tender, about 12–15 minutes depending on size. Drain and let steam dry in the colander for a minute.

In a large frying pan over medium heat, melt the butter with the olive oil. Add the finely chopped shallot and minced garlic and sauté for 1–2 minutes until fragrant but not browned.

Add the drained potatoes to the pan, increase heat slightly and toss for 3–4 minutes until edges are golden. Add lemon juice, salt and pepper, then remove from heat and fold in the chiffonade basil leaves so they wilt but stay bright-green. Keep warm until plating.

In a heatproof bowl set over a pan of simmering water (double-boiler), whisk together egg yolks and caster sugar until smooth. Add the lemon juice and zest and continue whisking over gentle heat until the mixture thickens to a custard consistency (coats the back of a spoon), about 8–10 minutes. Do not let it boil.

Remove from heat and whisk in the cold cubed butter, a few pieces at a time, until fully incorporated and the curd is glossy. Stir in a pinch of salt. Strain through a fine sieve into a bowl to ensure smoothness. Cool to room temperature; curd will thicken further. Keep chilled until plating if not using immediately.

Finely chop mixed olives and cornichons (or caperberries). Combine in a bowl with thinly sliced red onion, chopped parsley, lemon zest, olive oil, vinegar and black pepper. Toss to coat and taste for seasoning; add a pinch of salt only if needed (olives are often salty). Let sit 10 minutes for flavors to marry.

To plate, spoon a dollop (about 1–2 tbs) of lemon curd on each plate where you want a bright acidic counterpoint. Arrange a small mound of basil potatoes beside it. Place 2–3 pieces of chargrilled octopus over or next to the potatoes. Spoon some olive salad alongside or partly over the octopus for texture and briny contrast.

Finish each plate with a light drizzle of extra virgin olive oil, scatter micro herbs or small basil leaves, and a light pinch of smoked paprika if using. Serve immediately so octopus remains warm and potatoes retain texture.