Charred Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot of salted boiling water, cook the octopus for about 30-40 minutes until tender. Remove and let cool. Once cool, cut into pieces.

2. 2

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shiitake mushrooms, Brussels sprouts (halved), and diced red bell pepper. Sauté for about 5-7 minutes until softened.

3. 3

   Season the Vegetables

   Add smoked paprika, chopped rosemary, salt, and black pepper to the skillet. Stir to combine and cook for another 2 minutes.

4. 4

   Char the Octopus

   Preheat a grill or grill pan over high heat. Toss the octopus pieces with remaining olive oil and grill for approximately 3-4 minutes on each side until charred.

5. 5

   Prepare the Piquillo Pepper-Honey Glaze

   In a small saucepan, combine piquillo peppers and honey. Heat over low flame until warmed through, stirring occasionally.

6. 6

   Serve

   On a serving platter, arrange the sautéed vegetables and top with grilled octopus. Drizzle the piquillo pepper-honey glaze over the top and garnish with cherry tomatoes and sliced salame piccante.