Grilled Octopus Recipe

Tenderize and poach

Bring 3 liters of water, 250 ml white wine, bay leaves, peppercorns and 2 tsp salt to a gentle simmer in a large wide pot. Hold at a bare simmer (not a rolling boil). Using tongs, dip the octopus head and tentacles into the simmering liquid three times to curl the tips, then submerge fully. Simmer gently until tender when pierced with a knife at the thickest part of a tentacle, about 45–60 minutes depending on size. Turn off heat and let octopus cool in the cooking liquid for 20 minutes to further tenderize.

Prepare for grill

Remove octopus from poaching liquid and pat dry very well with paper towels. Reserve a little of the poaching liquid if desired for thinning sauce. Cut tentacles into 2–3 piece portions and halve the head if large. Toss pieces with 1 tbs olive oil and a pinch of salt.

Grill to finish

Heat a grill or heavy cast-iron skillet until very hot. Brush grates or pan with remaining 2 tbs olive oil. Sear octopus pieces until charred at the edges and heated through, about 2–3 minutes per side. Transfer to a tray and squeeze lemon over the grilled octopus.

Boil the halved fingerling potatoes in salted water for 8–10 minutes until just tender. Drain and let steam-dry for a few minutes.

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the potatoes cut-side down in a single layer and let sear without moving for 4–5 minutes until golden-brown. Add the sliced garlic and thyme, toss and continue to cook, turning occasionally, until potatoes are crisp and cooked through, another 3–4 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

In a food processor, combine 2 cups parsley, 1/4 cup basil, 2 cloves garlic, 1 tbs capers, optional anchovy, 2 tbs lemon juice and 1 tsp red wine vinegar. Pulse to chop.

With the motor running, drizzle in 120 ml extra-virgin olive oil until the mixture emulsifies into a bright green sauce. Season with 3/4 tsp salt and 1/2 tsp black pepper to taste. If too thick, add 1–2 tbs of reserved octopus poaching liquid or water to loosen.

Preheat oven to 200°C (400°F). Toss the drained, very dry chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread chickpeas in a single layer on a rimmed baking sheet and roast for 30–40 minutes, shaking the pan every 10 minutes, until deeply golden and crisp. Remove from oven and let cool — they will continue to crisp as they cool.

On chilled or room-temperature appetizer plates, spoon a tablespoon of parsley green sauce where the octopus will rest. Arrange a few seared fingerling potato halves beside the sauce.

Place 2–3 pieces of grilled octopus atop the sauce. Scatter a small handful of chickpea crisps around for crunch.

Finish with a drizzle of 1 tbs extra-virgin olive oil, a sprinkle of microgreens or chopped parsley, black pepper to taste and lemon wedges on the side. Serve immediately.