Grilled Octopus Recipe

Prepare poaching liquid

In a large pot combine 2 liters of water, 250 ml white wine, bay leaves, peppercorns, crushed garlic and the quartered onion. Add 2 tsp sea salt and bring to a gentle simmer over medium heat.

Tenderize octopus (optional)

If your octopus hasn't been tenderized, you can gently freeze it overnight and thaw before cooking or lightly pound the head with a rolling pin. This step is optional if octopus is already tenderized.

Poach octopus

Once the poaching liquid is simmering, reduce heat to low so it is barely bubbling. Holding the octopus by the head, dip the tentacles into the liquid three times (this helps the tentacles curl). Submerge the whole octopus, cover partially and poach gently for 40–50 minutes for a 1 kg octopus, or until a paring knife easily slides into the thickest part of a tentacle. Maintain a gentle simmer; do not boil vigorously.

Cool in liquid

Turn off the heat and let the octopus cool in the poaching liquid for 20–30 minutes to stabilize texture and temperature. Remove from liquid, drain and pat dry thoroughly with paper towels.

Preheat grill

Preheat a grill or grill pan to high heat (220–250°C / 430–480°F). Brush the octopus lightly with 1–2 tbs olive oil and season with a pinch of salt.

Grill octopus

Place the octopus on the hot grill. Sear 2–3 minutes per side until charred in spots and slightly crisped on the edges. If the octopus is large, cut into serving portions (2–3 tentacles per person) before or after grilling for easier handling. Remove from grill and brush with extra-virgin olive oil and a squeeze of lemon or lime.

Place the peeled, cubed sweet potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer until very tender, about 12–15 minutes.

Drain the sweet potatoes and return to the pot. Add 2 tbs unsalted butter, 60 ml milk or cream, 2 tsp minced fresh ginger and 1 tsp honey. Mash with a potato masher or blend with an immersion blender until smooth. Adjust texture with additional milk if needed. Season with 1 tsp sea salt and 1 tsp black pepper to taste. Keep warm until plating.

In a large bowl combine 150 g thinly sliced red cabbage, julienned carrot, sliced cucumber, sliced spring onions and 10 g chopped cilantro.

In a small bowl whisk together 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp lime juice and 0.5 tsp salt. Toss dressing with the vegetables and finish with 1 tsp toasted sesame seeds. Taste and adjust seasoning. Refrigerate briefly if not serving immediately.

In a small bowl combine 120 ml mayonnaise, 2 tsp Sriracha (adjust for heat), 1 tsp fresh lime juice, 0.5 tsp sesame oil, 0.5 tsp grated garlic and 0.25 tsp salt. Mix until smooth and refrigerate until ready to plate.

Place a generous spoonful (about 120 g) of sweet potato & ginger purée on the plate and spread slightly to create a base.

Arrange 2–3 grilled octopus tentacles over the purée. Spoon a couple tablespoons of spicy mayonnaise beside the octopus.

Add a mound of the Asian salad to the side for freshness and crunch.

Finish with a drizzle of extra-virgin olive oil, a sprinkle of smoked paprika if using, toasted sesame seeds, and microgreens or chopped parsley. Serve with lemon or lime wedges on the side.

Serve immediately while octopus is hot and purée warm.