Charred Mediterranean Octopus

Charred Mediterranean Octopus Recipe

Charred Mediterranean Octopus is a delightful dish that combines the rich flavors of the sea with the vibrant tastes of the Mediterranean. This recipe guides you through the process of tenderizing and charring octopus to perfection, resulting in a dish that’s both tender and flavorful.

Ingredients:

For the Octopus:

• 2-3 lbs whole octopus, cleaned
• 1 onion, quartered
• 1 carrot, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf
• 5-6 black peppercorns
• 1 lemon, halved
• 1 cup white wine
• Water, as needed
• Salt

For the Marinade:

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes (optional)

For Serving:

• Fresh parsley, chopped
• Lemon wedges
• Extra-virgin olive oil (for drizzling)
• Sea salt (for sprinkling)

Instructions:

1. Prepare the Octopus:

   • Rinse the octopus thoroughly under cold water.
   • In a large pot, combine the onion, carrot, celery, bay leaf, peppercorns, lemon halves, white wine, and a generous pinch of salt. Add enough water to cover the octopus.
   • Bring to a boil over high heat, then reduce to a simmer.
   • Submerge the octopus in the simmering liquid and cook for about 45-60 minutes or until tender (a fork should easily pierce the thickest part of the tentacles).

2. Marinate the Octopus:

   • Once the octopus is tender, remove it from the pot and let it cool slightly.
   • Cut the tentacles from the head. Discard the head or save it for another use.
   • In a large bowl, mix together the olive oil, lemon juice, garlic, smoked paprika, oregano, black pepper, and red pepper flakes.
   • Add the tentacles to the bowl and toss to coat them evenly with the marinade.
   • Cover and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to meld.

3. Char the Octopus:

   • Preheat a grill or grill pan over high heat.
   • Once hot, remove the octopus from the marinade, letting any excess drip off.
   • Place the tentacles on the grill and cook for 3-4 minutes per side, or until they are nicely charred and slightly crispy on the edges.

4. Serve:

   • Transfer the charred octopus to a serving platter.
   • Drizzle lightly with extra-virgin olive oil, sprinkle with sea salt, and garnish with fresh parsley.
   • Serve with lemon wedges on the side.

Tips:

• Tenderizing: Freezing and then thawing the octopus can help tenderize it. If using frozen octopus, defrost completely before cooking.
• Variations: You can add other Mediterranean herbs like thyme or rosemary to the marinade for extra flavor.
• Accompaniments: Serve the charred octopus with a side of grilled vegetables, a fresh salad, or some crusty bread.

Enjoy your Charred Mediterranean Octopus! This dish is sure to impress with its rich, smoky flavors and tender texture.