Grilled Octopus Recipe

Prepare the Octopus

In a large pot of salted water, bring to a boil. Add the octopus and cook for about 45 minutes or until tender. Drain and let it cool.

Marinate the Octopus

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the cooled octopus and marinate for at least 30 minutes.

Grill the Octopus

Preheat the grill to medium-high heat. Grill the marinated octopus for 3-4 minutes on each side until charred.

Pop the Popcorn

In a pot, add popcorn kernels and cover. Pop over medium heat until popping slows down. Remove from heat.

Make the Purée

In a blender, combine popped popcorn, milk, butter, and salt. Blend until smooth. Adjust seasoning if necessary.

Roast the Peppers

Broil red bell peppers until charred on all sides. Place in a bowl and cover with plastic wrap for 10 minutes. Peel and chop.

Make the Relish

In a skillet, heat olive oil and sauté the minced garlic for 1 minute. Add the chopped peppers, balsamic vinegar, and salt. Cook for 5 minutes.

Prepare the Potatoes

Wash and peel the potatoes. Cut them into wedges.

Roast the Potatoes

Toss potato wedges with olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for 30-35 minutes until golden.