Chargrilled Octopus

  • Seafood

  • Entree

  • Portuguese

Ingredients

  • 6 octopus tentacles
  • 3 bay leaves
  • 1 tsp peppercorns
  • 1.5L water
  • 200ml white vinegar
  • 1 packet cherry tomatoes

Balsamic cream

  • 200ml balsamic vinegar
  • 50ml raspberry cordial
  • 100g caster sugar
  • 2 tsp cornflour
  • 2 tsp water

Marinade

  • 1 tsp peppercorns
  • 1 tsp fresh thyme
  • 1 tsp maras biber (chilli)
  • 3 garlic cloves, sliced
  • 1 orange peel, chargrilled
  • 400ml vegetable oil
  • 1/2 tsp salt

Method

Place water, vinegar, bay leaves and peppercorns in a pot and bring to boil. Place the octopus in the pot and cook until the skin starts peeling off, the water is soapy and the texture is soft (approx. 10 to 12 minutes). Take out and place on a tray to cool down.

Place all the marinade ingredients – except the oil – in a pan and toast until smoky and the aromas are bursting out. Place octopus in a container and season with toasted spices, charred orange peel and vegetable oil (the octopus can last up to 2 weeks in the fridge).

Place balsamic vinegar, raspberry cordial and sugar in a pot and bring to the boil. Lower the heat and simmer for 2 to 3 minutes. Combine the cornflour and water then add to the pot to thicken the mixture.

In a pan add a touch of olive oil and bring to heat then add the cherry tomatoes, salt and pepper and sear for 1 minute. Finish tomatoes off with a drizzle of sherry vinegar.

To serve, grill the octopus until golden brown. Place on a plate and drizzle with olive oil, balsamic cream and top with cherry tomatoes.

Note: this recipe was demonstrated in Alex’s class 'Portugal, Sensational Seafood', May 2019.

Both the recipe and photo are reproduced with permission from Alex Meimetis.

Brought to you by
Alex Meimetis, head chef at Koy Restaurant at the Market
Difficulty
Moderate