Restaurants›The Poppy and Parliament›Chargrilled Spanish Octopus Recipe

Chargrilled Spanish Octopus Recipe

Inspired by The Poppy and Parliament
Time2h
Serves4

Chargrilled Spanish octopus with garlic, olive oil, shallot, and Italian parsley resting on a Mediterranean chickpea salsa, flavoured with roasted vine-ripe tomatoes and a black garlic crème fraiche

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Ingredients

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Octopus and Salsa

Method

Preparation and Cooking

1

Prepare the Octopus

Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45 minutes to 1 hour, or until tender. Remove from water and let cool.

2

Marinate

In a bowl, combine minced garlic, olive oil, chopped shallots, chopped Italian parsley, salt, and black pepper. Add the cooled octopus and marinate for at least 30 minutes.

3

Chargrill the Octopus

Preheat a grill or grill pan over high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and crispy on the outside. Remove from heat and let it rest.

4

Prepare the Chickpea Salsa

In a bowl, mix the chickpeas, roasted vine-ripe tomatoes, chopped black garlic, and a drizzle of olive oil. Season with salt and pepper to taste.

5

Prepare the Black Garlic Crème Fraîche

In a small bowl, combine the crème fraîche with minced black garlic and season with salt and pepper.

6

Serve

On a plate, place a generous portion of the chickpea salsa. Slice the grilled octopus and arrange it on top. Drizzle with black garlic crème fraîche and garnish with extra parsley if desired.