Char-grilled Octopus Recipe

Preparation

1. 1

   Prepare the Octopus

   In a large pot, bring water to a boil and add salt. Add the octopus and reduce to a simmer. Cook for about 45-60 minutes until tender. Remove and let cool.

2. 2

   Grill the Octopus

   Once cooled, preheat the grill to high heat. Brush the octopus with olive oil, season with salt and pepper, and grill for about 3-4 minutes on each side or until charred.

3. 3

   Prepare the Potatoes

   Boil the fingerling potatoes until fork-tender (about 15 minutes). Drain, let cool, and then cut in half. Heat oil in a pan and fry the potatoes until golden and crispy, about 5-7 minutes per side.

4. 4

   Make the Vinaigrette

   In a skillet, cook the bacon until crispy. Remove and chop. In a bowl, combine chopped bacon, artichoke hearts, red wine vinegar, honey, olive oil, salt, and pepper. Mix well.

5. 5

   Prepare the Aioli

   Roast the garlic head in the oven until soft. Squeeze out the cloves into a bowl. Whisk together roasted garlic, egg yolk, lemon juice, mustard, and slowly drizzle in olive oil until emulsified. Season with salt.

6. 6

   Serve

   Slice the grilled octopus and serve alongside the twice-fried fingerling potatoes, drizzled with bacon-artichoke vinaigrette and a side of roasted garlic aioli.