Grilled octopus has been on our menu since the very first supper club. It is simple, but it rewards patience. Here is exactly how we do it in the restaurant, adapted for a home kitchen.
1. Choose a good octopus
Ask your fishmonger for a whole octopus of around 1.5 kg. Frozen is fine; freezing actually helps tenderise it.
2. Simmer slowly
Place the octopus in a large pot with a bay leaf, an onion and no salt. Cover and cook very gently for 45–60 minutes until a knife slides into the thickest part easily.
“Low heat and time are the secret. If the water is boiling hard, the octopus will be tough.”
3. Cool and dry
Let it cool in its cooking liquid, then separate the tentacles and pat them completely dry.
4. Grill hot and fast
Brush with olive oil and grill over very high heat for two to three minutes per side, until the edges crisp and char.
To serve
- Smoked or crushed potatoes
- Sweet paprika and flaky salt
- A generous spoon of herb oil and a squeeze of lemon
5. Pour a glass
A crisp white from the north of Portugal or a light, chilled red both work beautifully. Bom apetite!