Crispy Octopus Kebab Recipe

Tenderize and simmer octopus

If octopus is frozen, fully thaw. Rinse the octopus under cold water. In a large pot combine 3 liters water, white wine (if using), bay leaves, peppercorns and 2 tablespoons coarse salt and bring to a gentle simmer. Holding the octopus by the head, dip the tentacles into simmering water three times then fully submerge. Maintain a gentle simmer (not a rolling boil) and cook until just tender when pierced with a skewer — about 45–60 minutes for a 1.2 kg octopus. Check at 40 minutes for doneness: the tip of a tentacle should be tender but slightly firm. Remove from poaching liquid and let cool slightly.

Prepare marinade

In a bowl whisk 4 tablespoons olive oil, 30 ml lemon juice, smoked paprika, 1 tsp ground cumin, and minced garlic. Season lightly with salt. When the octopus is cool enough to handle, remove the beak and eyes if still present, then cut tentacles from the head and cut large tentacles into 3–4 cm segments suitable for skewering.

Marinate

Toss the octopus pieces with half the marinade and let rest 15–30 minutes at room temperature (or up to 2 hours refrigerated). Reserve remaining marinade for brushing while grilling.

Skewer

Thread 3–4 pieces per skewer, leaving space so heat can circulate and pieces char evenly. Pat octopus dry with paper towel before placing on skewers to ensure crisp exterior.

Grill to crisp

Preheat a grill, grill pan, or cast-iron skillet to high heat and brush with a little oil. Grill skewers 1–2 minutes per side until a crisp, charred exterior forms (total 4–6 minutes), brushing occasionally with reserved marinade. Finish with a light sprinkle of finishing salt to taste. Alternatively, deep-fry quickly in hot oil (180°C) for 30–60 seconds for extra crispness, then drain on paper towels.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the finely chopped shallot and cook until translucent, 2–3 minutes. Add the fregola and toast, stirring, for 2–3 minutes until fragrant. Add hot stock, bring to a simmer, reduce heat to low, cover and cook 10–12 minutes (check package instructions) until tender but slightly al dente. Stir in butter, lemon zest, salt and pepper. Keep warm until plating.

In a food processor or by hand finely chop parsley, cilantro and crush the garlic. Combine with ground cumin, ground coriander, smoked paprika, red wine vinegar, lemon juice, olive oil, salt and chili flakes if using. Pulse or mix to a coarse paste — it should be loose and spoonable. Taste and adjust seasonings. Reserve half for tossing with fregola or drizzling; the other half will be used as a finishing sauce for the octopus.

Combine the finely chopped parsley, minced garlic, lemon zest and 1 teaspoon olive oil in a small bowl. Season lightly with salt. Mix and set aside. This will add a bright, herbaceous finish to the skewers.

Spoon a bed of warm fregola onto each plate. Place 1–2 octopus skewers over the fregola. Drizzle reserved chermoula over the octopus and around the fregola. Sprinkle parsley gremolata over the octopus for freshness. Finish with a light drizzle of extra-virgin olive oil and a lemon wedge on the side. Serve immediately.