Jul 14 2026
Restaurants›Ultreia›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by Ultreia
Time2h
Serves4

Saffron beans, grilled escarole, chorizo purée, stone fruits

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Ingredients

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For the Grilled Octopus

For the Saffron Beans

For the Grilled Escarole

For the Chorizo Purée

For the Stone Fruits

Method

Grilled Octopus Preparation

  1. 1

    Cook the Octopus

    In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove from heat and let cool.

  2. 2

    Marinate

    Once cooled, cut the tentacles and marinate in olive oil, garlic, lemon juice, salt, and pepper for at least 30 minutes.

  3. 3

    Grill

    Preheat the grill to medium-high heat. Grill the octopus for about 3-4 minutes on each side until charred.

Saffron Beans Preparation

  1. 4

    Soak the Beans

    Soak the white beans overnight in water. Drain and rinse before cooking.

  2. 5

    Cook the Beans

    In a pot, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add the beans, saffron, broth, salt, and pepper. Simmer until the beans are tender, about 1 hour.

Grilled Escarole Preparation

  1. 6

    Prepare Escarole

    Cut the escarole in half lengthwise and brush with olive oil, salt, and pepper.

  2. 7

    Grill Escarole

    Grill for 2-3 minutes until slightly charred.

Chorizo Purée Preparation

  1. 8

    Cook Chorizo

    In a skillet, heat olive oil over medium heat. Cook the chorizo and garlic until the chorizo is browned. Add red wine vinegar and blend until smooth.

Stone Fruits Preparation

  1. 9

    Prepare Stone Fruits

    Toss the sliced peaches and plums with honey and balsamic glaze. Let sit for 10 minutes before serving.

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