CHARRED OCTOPUS recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Sun Dial Restaurant, Bar & View›Charred Octopus Recipe

Charred Octopus Recipe

Inspired by The Sun Dial Restaurant, Bar & View
Time1h 30m
Serves4

Black Garlic, Jalapeno Mint Salsa Verde, Pepper Jelly, Sherry Gastrique

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Ingredients

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Main Ingredients

Method

Preparation and Cooking Instructions

1

Prepare the Octopus

Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove from water and let it cool. Once cooled, cut the tentacles into smaller pieces.

2

Make the Salsa Verde

In a blender, combine black garlic, jalapeno (seeds removed for less heat), mint leaves, and olive oil. Blend until smooth. Adjust seasoning with salt and black pepper to taste.

3

Prepare the Sherry Gastrique

In a saucepan, combine sherry vinegar and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat and let it cook until it thickens slightly. Set aside.

4

Char the Octopus

Heat a grill or grill pan over high heat. Brush the octopus pieces with olive oil and place them on the grill. Grill for about 2-3 minutes on each side until charred and crispy.

5

Serve

Plate the charred octopus, drizzle with sherry gastrique, and serve with jalapeno mint salsa verde and a dollop of pepper jelly on the side.