Grilled Octopus Recipe

Inspired by Rioja

Time1h 30m

Serves2

Saffron beans, grilled escarole, chorizo purée, stone fruits

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Octopus

1 tsp saffron threads

7.05 oz (200 g) Cannellini beans

7.05 oz (200 g) Escarole

3 1/2 oz (100 g) Chorizo sausage

2 pieces Stone fruits (e.g., peaches, plums)

3 tbsp olive oil

2 pieces Garlic cloves

2 tbsp ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Octopus

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

Cook the Saffron Beans

In a saucepan, heat 1 tablespoon of olive oil and sauté the garlic until fragrant. Add the cannellini beans, saffron threads, and enough water to cover. Simmer for 15 minutes. Season with salt and pepper.

Grill the Octopus

Preheat the grill to medium-high heat. Brush the octopus tentacles with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until charred and heated through.

Prepare the Escarole

In a skillet, heat 1 tablespoon of olive oil. Add the escarole and sauté until wilted. Season with salt and lemon juice.

Make the Chorizo Purée

In a pan, cook the chorizo until browned. Let it cool, then blend with a little water until smooth.

Grill the Stone Fruits

Cut the stone fruits in half and remove the pits. Brush with olive oil and grill for about 2-3 minutes until caramelized.

Plate the Dish

On a plate, arrange the saffron beans, grilled octopus, sautéed escarole, and grilled stone fruits. Drizzle with chorizo purée and serve.