Grilled Octopus Recipe

Clean and tenderize

If the octopus is whole and uncleaned, remove the beak (at the center where tentacles meet) and the ink sac. Rinse thoroughly under cold water. If using frozen octopus, thaw in the refrigerator and pat dry.

Poach

In a large pot bring 1.5 liters water, white wine, bay leaves, peppercorns and 1 tablespoon salt to a gentle simmer. Dip the octopus three times (dunk tentacles into simmering liquid) to curl tips, then fully submerge. Maintain a very gentle simmer (not a rolling boil) and cook for 45–60 minutes, until the thickest part of a tentacle is tender when pierced with a skewer (should have little resistance). Cooking time varies by octopus size — start checking at 40 minutes.

Cool and marinate

Remove octopus from poaching liquid and let cool until you can handle it. Reserve 120 ml of the poaching liquid (reduce later if desired). Trim head if preferred and cut the tentacles into 3–4 pieces each (or leave whole for presentation). Toss with 2 tablespoons extra-virgin olive oil, juice of half a lemon, smoked paprika if using, and a pinch of sea salt. Let sit 10–15 minutes to absorb flavors.

Grill

Preheat a grill or grill pan to high heat (200–230°C / 400–450°F). Brush grill lightly with oil. Sear octopus pieces 2–3 minutes per side until nicely charred and slightly crisp on the edges. Baste with reserved warm poaching liquid or a little olive oil while grilling if needed. Finish with a final drizzle of 1 tablespoon olive oil and a squeeze of lemon juice; sprinkle with sea salt and cracked black pepper.

Rinse the yellow split peas under cold water until water runs clear. Soaking is optional; if you soak for 1 hour you’ll reduce cooking time slightly.

In a medium saucepan, heat 1 tablespoon olive oil and add the finely chopped onion. Sauté over medium heat for 4–5 minutes until translucent. Add the minced garlic and sauté 30–45 seconds until fragrant (don't brown).

Add the rinsed split peas, 800 ml water, 200 ml stock and 1 bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until peas are very soft and breaking apart, about 25–35 minutes (soaking reduces this time). Add more liquid if they appear too dry; aim for a thick, spoonable consistency.

Remove bay leaf. Mash the peas using a potato masher or an immersion blender to your preferred texture — leave slightly coarse for rustic mouthfeel or smooth for a silky mash. Stir in 30 g butter, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Keep warm until serving; if it firms up, loosen with a splash of reserved poaching liquid or stock.

Make dressing: in a small bowl whisk together 2 tablespoons balsamic vinegar, 1 teaspoon red wine vinegar, and 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon black pepper and 1/2 teaspoon sea salt. Taste and adjust acidity or oil as needed.

Combine garnish: mix the rinsed capers, chopped olives and chopped parsley in a small bowl. Stir in lemon zest and 1 tablespoon of the balsamic dressing to coat. Reserve remaining dressing for drizzling.

Crispy onions: if using store-bought, simply have them ready. To make quick homemade crispy onions: thinly slice 1 small onion, dust lightly with 1 tablespoon flour and a pinch of salt, fry in 2 tablespoons hot oil over medium-high heat until golden and crisp, then drain on paper towel and cool (about 6–8 minutes).

Finish and assemble: spoon a generous bed of mashed yellow split peas onto chilled plates. Arrange grilled octopus pieces over the mash. Spoon the olive–caper mixture alongside or on top. Drizzle remaining balsamic dressing lightly over octopus and mash. Sprinkle crispy onions over the dish for texture, finish with chopped parsley, a few extra drops of lemon juice and a final pinch of sea salt.