I’m obsessed with grilled octopus and whenever I see it on a restaurant menu, I have to order it. But I’d always been a little intimidated to make it at home, until I read my friend Gaby’s recipe for octopus tacos in her genius new cookbook, and decided to try it myself. I couldn’t believe how easy it is! We whipped up this version for a recent dinner party at our house, and it’s going to be on repeat all summer. Scroll on for the recipe, and…
- 1 onion, halved
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 3 quarts water
- 3 pounds octopus
- extra virgin olive oil
- 1 tablespoon chili powder
- kosher salt
- large pitted green olives (I used Castelvetrano)
- 1/4 red onion, thinly sliced
- 1 large lemon, thinly sliced
- a few handfuls arugula
for the chutney:
- 1/4 cup golden raisins
- 1/4 cup white wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 cup chopped almonds
- 1/4 cup roasted red bell pepper, diced
- pinch crushed red pepper flakes
- pinch kosher salt
- In a large pot, combine the onion, salt, peppercorns, and water and bring to a boil. Add the octopus and simmer for 1 – 1/2 hours until the octopus is tender. Turn off the heat and let the octopus cool in the liquid for 30 minutes.
- Preheat a grill to medium-high. Remove the octopus from the pot, dry with paper towels, and then toss with chili powder and salt. Grill until lightly charred, then flip and char other side. This should take 5 minutes total.
- Remove to a cutting board and cut octopus into individual tentacles. On a serving platter, combine arugula, olives, onion, and lemon. Drizzle with olive oil, top with octopus, and toss lightly.
- Combine all the ingredients for the chutney and serve with the octopus salad. Eat!