Wood-fired Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   Clean the octopus thoroughly and remove the beak. Boil in salted water for about 45 minutes until tender. Drain and let cool.

2. 2

   Smoke the Eggplant

   Char the eggplant over an open flame or in a wood-fired oven until the skin is blackened. Let it cool, then scoop out the flesh and mix with olive oil, smoked paprika, salt, and black pepper.

3. 3

   Grill the Octopus

   Cut the cooked octopus into tentacles and brush with olive oil, salt, and pepper. Grill over high heat until charred, about 2-3 minutes per side.

4. 4

   Prepare the Caponata

   If using store-bought Sicilian caponata, simply warm it up. Otherwise, prepare it by sautéing eggplant, celery, olives, and tomatoes in olive oil, then adding vinegar and sugar to taste.

5. 5

   Plate the Dish

   On a serving platter, spread the smoky eggplant, top with grilled octopus, dollop Sicilian caponata, scatter golden raisins, and garnish with fresh mint and a drizzle of lemon juice.