Grilled Sardinian Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and cook for 30-40 minutes until tender. Remove the octopus and let it cool. Once cooled, cut into pieces.

2. 2

   Make the Saffron Broth

   In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the diced pancetta and cook until crispy. Stir in the saffron and cook for 1 minute.

3. 3

   Add Chickpeas and Stock

   Add the cooked chickpeas and vegetable or fish stock to the saucepan and bring to a simmer. Season with salt and black pepper to taste. Let it simmer for about 10 minutes.

4. 4

   Grill the Octopus

   Preheat the grill to medium-high heat. Brush the octopus pieces with the remaining olive oil and season with salt and pepper. Grill for about 3-4 minutes per side until charred.

5. 5

   Serve

   To serve, ladle the saffron broth into bowls, top with grilled octopus, and garnish with lemon wedges.