Grilled Octopus Recipe
ajika spice, tahini crema, roasted carrot agrodolce, charred meyer lemon
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Ingredients
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For the Grilled Octopus
For the Tahini Crema
For the Roasted Carrot Agrodolce
For the Charred Meyer Lemon
Method
Preparing the Grilled Octopus
- 1
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and reduce to a simmer. Cook for about 45 minutes to 1 hour, or until tender. Remove and let cool.
- 2
- 3
Making the Tahini Crema
- 4
Preparing the Roasted Carrot Agrodolce
- 5
Roast the Carrots
Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 6
Make the Agrodolce
In a small saucepan, combine red wine vinegar and honey. Bring to a simmer, then pour over the roasted carrots. Toss to coat and let sit for a few minutes to absorb the flavors.