Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Bagna Cauda
Lime & Toast
Method
Prepare the Octopus
- 1
Boil the Octopus
In a large pot, bring 2 liters of water to a boil. Add 1 tablespoon of salt. Once boiling, add the octopus and reduce to a simmer. Cook for about 45 minutes, or until tender.
- 2
Cool and Cut
Once cooked, remove the octopus from the pot and let it cool slightly. Cut the tentacles into manageable pieces.
Char the Octopus
- 3
Prepare for Grilling
Preheat your grill to high heat. Brush the octopus pieces with olive oil, smoked paprika, and black pepper.
- 4
Grill the Octopus
Place the seasoned octopus on the grill and cook for 2-3 minutes on each side, or until nicely charred.
Make the Bagna Cauda
- 5
Heat the Oil and Butter
In a small saucepan, combine 1 cup of olive oil and 4 tablespoons of butter over medium heat until melted.
- 6
- 7
Finish the Sauce
Stir in the chopped parsley, then remove from heat. Keep warm until ready to serve.
Prepare Lime & Toast
- 8
- 9
Serve with Lime
Cut the lime into wedges for serving alongside the grilled octopus and bagna cauda.
Serve
- 10
Plate the Dish
Arrange the charred octopus on a serving platter. Serve the bagna cauda in a small bowl for dipping, alongside the toasted bread and lime wedges.