Grilled Octopus Recipe

Prepare the Octopus

In a large pot, bring water to a boil. Add octopus and cook for 45 minutes until tender. Drain and cool, then cut into tentacles.

Marinate the Octopus

In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Add octopus and marinate for at least 30 minutes.

Roast the Red Peppers

Char the red bell peppers on an open flame or in a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, deseed, and blend until smooth to make the puree.

Grill the Octopus

Preheat the grill. Grill the marinated octopus for about 5-7 minutes on each side until charred and crispy.

Prepare Lemon Maple Grilled Tofu

Slice the firm tofu and marinate it in a mixture of maple syrup, lemon juice, salt, and pepper for 15 minutes. Grill for 3-5 minutes on each side.

Make Poached Strawberry Panna Cotta

Soak gelatin sheets in cold water. In a saucepan, heat strawberries, sugar, and water until strawberries are soft. Blend until smooth, then add soaked gelatin and stir until dissolved. Pour into molds and refrigerate until set.

Prepare Coconut Puree

Blend coconut milk with a pinch of sugar until smooth. Adjust sweetness to taste.

Serve

On a plate, place a dollop of roasted red pepper puree, arrange grilled octopus and tofu on top, and garnish with poached strawberry panna cotta and coconut puree.