Grilled Moroccan Octopus Recipe

Prepare the octopus: if frozen, fully thaw. Rinse under cold water and remove beak if present. Trim eyes if not already removed.

Bring the water and white wine (if using) to a gentle simmer in a large pot. Add bay leaves, peppercorns, crushed garlic, lemon halves and 1.5 tbs kosher salt.

Tenderize with the tentacle tip method (optional): hold the octopus by the head and dip the tentacles in and out of the simmering liquid three times, then fully submerge. This helps curl the tentacles.

Poach gently: reduce heat so liquid is at a bare simmer (small bubbles). Cook the octopus, covered partially, for 45–60 minutes depending on size — test by inserting a knife at the thickest part of a tentacle; it should offer little resistance. Keep an eye to ensure it remains at a gentle simmer; do not boil vigorously.

Once tender, remove octopus and let cool slightly on a tray. Reserve 150–200 ml of poaching liquid for the split peas if desired. Pat octopus dry with paper towels and refrigerate briefly to firm up for slicing (10–20 minutes).

While octopus poaches, rinse the yellow split peas until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat and sweat the finely diced onion until translucent, 4–5 minutes.

Add minced garlic, ground cumin and smoked paprika; cook 30–45 seconds until fragrant.

Add the rinsed split peas and the 700 ml vegetable stock (or reserved poaching liquid plus stock/water to total 700 ml). Bring to a simmer, reduce heat to low, partially cover and cook for 20–30 minutes until peas are soft and breaking down. Stir occasionally and add more liquid if necessary.

Once peas are tender, mash lightly with a fork or use a hand blender for a coarser purée (leave some texture). Stir in 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and black pepper to taste. Keep warm; reheat gently before plating.

Heat a heavy skillet or grill pan over medium-high heat. Add the sliced cured chorizo and cook 1–2 minutes per side until edges are slightly crisp and fat renders. Remove chorizo to a plate and reserve the oil in the pan.

Add 1 tbs olive oil if needed and increase heat to high. Add shishito peppers in a single layer and char, turning occasionally, until blistered and blackened in spots, about 3–4 minutes. Season with 1/2 tsp sea salt and transfer to the plate with chorizo.

In the same pan, quick-char the halved cherry tomatoes, cut side down, 1–2 minutes until they blister but remain juicy. Remove from heat and combine tomatoes with chorizo and shishitos.

In a small bowl, whisk together the chopped capers, white wine vinegar, Dijon mustard and honey (if using). Slowly whisk in 60 ml extra-virgin olive oil until emulsified. Stir in chopped parsley, lemon zest and 1/4 tsp smoked paprika. Adjust seasoning with black pepper; no additional salt usually needed because of capers and chorizo.

Taste and adjust acidity or sweetness to balance. Set aside at room temperature.

Grill Octopus

Preheat a grill or grill pan to very high heat. Cut the poached octopus into individual tentacles and brush lightly with 1 tbs olive oil. Grill tentacles 1–2 minutes per side until char marks develop and edges crisp slightly. Avoid overcooking — you want a smoky char with the tender interior preserved.

Assemble the Starter

Spread a generous spoonful of warm yellow split pea base onto each plate. Arrange grilled octopus tentacles over the peas (2–3 small tentacles per serving). Scatter the charred shishitos, blistered cherry tomatoes and sliced chorizo around and on top of the octopus.

Dress & Finish

Drizzle the caper vinaigrette over the octopus and vegetables (about 1–1.5 tbs per serving). Finish with lemon wedges, a light dusting of smoked paprika, chopped parsley or microgreens, and cracked black pepper to taste.

Serve immediately while warm as a starter.