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Grilled Octopus with Spanish Flavours
Preparation
The easiest way to get tender octopus at home is to first poach it until completely tender. Grilling it after gives you that slightly chewy texture and char that reminds me of the seaside. It’s totally fine to buy octopus frozen and thaw it before poaching it.
In a medium pot, combine octopus, water, sherry, onion, orange zest, garlic, bay leaves, parsley stems and pepper corns. Bring to a boil over medium heat. Reduce to low and simmer uncovered for 60-90 minutes or until fork tender. Let cook in liquid.
Peel away the dark membrane with hands and cool to room temperature. Discard cooking liquid. At this point , octopus can be refrigerated until ready to grill.
To grill, combine extra virgin olive oil, sherry vinegar and cooled octopus in a bowl. Toss to coat and season with salt and pepper. Let stand for 15-20 minutes to develop flavour while grill is heating up.
Preheat grill on high.
Grill tentacles on high for 3-4 minutes on each side until slightly charred and tender.
To serve slice each tentacle and arrange on small plate or spoon. Top with garlic chips, slices of green olives and parsley leaf.
Makes 8 tapas.
Preparation: Christine Cushing
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2 hours
- 450 gr octopus tentacles
- 500 ml water
- 250 ml Fino dry Sherry
- 1 large onion, roughly chopped
- Grated zest of 1 large orange
- 3 cloves garlic, crushed
- 2 bay leaves
- 1/2 bunch fresh parsley stems, whole
- 1 tsp whole peppercoms
- 2 tbs Extra virgin olive oil
- Sherry vinegar, to taste
- Salt and pepper
- 3 cloves garlic, thinly sliced and gently fried till golden
- Green spanish olives, sliced, for garnish
- Parsley leaves
- Smoked Pimentón de La Vera (optional)
- 15.873 oz octopus tentacles
- 17.723 fl. oz water
- 8.924 fl. oz Fino dry Sherry
- 1 large onion, roughly chopped
- Grated zest of 1 large orange
- 3 cloves garlic, crushed
- 2 bay leaves
- 1/2 bunch fresh parsley stems, whole
- 1 tsp whole peppercoms
- 2 tbs Extra virgin olive oil
- Sherry vinegar, to taste
- Salt and pepper
- 3 cloves garlic, thinly sliced and gently fried till golden
- Green spanish olives, sliced, for garnish
- Parsley leaves
- Smoked Pimentón de La Vera (optional)
- 2.1 lb octopus tentacles
- 2.113 cup water
- 1.057 cup Fino dry Sherry
- 1 large onion, roughly chopped
- Grated zest of 1 large orange
- 3 cloves garlic, crushed
- 2 bay leaves
- 1/2 bunch fresh parsley stems, whole
- 1 tsp whole peppercoms
- 2 tbs Extra virgin olive oil
- Sherry vinegar, to taste
- Salt and pepper
- 3 cloves garlic, thinly sliced and gently fried till golden
- Green spanish olives, sliced, for garnish
- Parsley leaves
- Smoked Pimentón de La Vera (optional)