Recipe — 90 minutes · serves 4 as a starter · Confident cook
Grilled Octopus with Lemon and Paprika
Simmered gently first, then charred hard. Tender inside, blistered outside.
Buy the fish for this recipe
Ingredients
- —1 kg octopus tentacle, thawed
- —1 onion, 2 bay leaves, a splash of vinegar
- —Olive oil, smoked paprika
- —Lemon, parsley, flaky salt
Method
- 01
Simmer the octopus with the onion, bay and vinegar in barely-moving water for 45–60 minutes until a knife slides into the thickest part with no resistance.
- 02
Cool it in its own liquid for 20 minutes, then drain and pat very dry.
- 03
Cut into lengths, coat lightly in oil, and grill or pan-sear over high heat for 2–3 minutes a side until charred.
- 04
Dress with olive oil, smoked paprika, lemon and parsley while still hot.
From the counter: Don't rush the simmer. Every minute of boiling instead of simmering makes it chewier.