Grilled Octopus
Have you ever tried grilled octopus? It has salt from the brininess and a somewhat sweet taste when cooked properly. What really sets octopus apart, however, is the texture. It should be like scallops or crab, so long as it’s not overcooked, which makes it chewy.
While you might think otherwise, octopus isn’t fishy. You can enjoy it in bite-sized pieces with cocktail sauce, mix into pasta, use it as salad or pizza toppings, serve it ceviche style, stir fry it, or even make grilled octopus bowls!
Ingredients
- Small to medium octopus (2 lbs serves 4 people)
- 3 lemons, halved
- 8 oz chimichurri mix
- 1 cup almonds
- 1 cup roasted red pepper
- 1 cup sundried tomatoes
- 2 cloves garlic
- 1 tbsp Cuso’s Gravel Seasoning
- 2 tbsp olive oil
- ½ tbsp smoky paprika
- 1 ½ tbsp red wine vinegar
- Cuso’s Lemon Pepper
- Cuso’s Cowboy Butter
- Cherry or apple wood
Instructions
- Set up a large pot of water
- Add the lemons and chimichurri mix
- Heat the water (but not boiling)
- Dip the tentacles of the octopus in the hot water just until they curl
- Remove momentarily, and then put the whole octopus in to simmer for 45 minutes
- In the meantime make your sauce
- Combined the almonds, pepper, garlic, olive oil, paprika, vinegar, sundried tomatoes, and Cuso’s Gravel together
- Blend them until smooth
- Set aside
- Create your wood fire
- Oil the grates thoroughly
- When the octopus is done, chop off the tentacles
- Treat them all over with oil, followed by Cuso’s Lemon Pepper and Cowboy Butter
- Char them
- Set the grilled tentacles on the bed of your sauce
- Serve
PitMaster’s Memo: How to Shop for Octopus
Shopping for octopus isn’t something most people do regularly. When you are at the store or butcher, look for an octopus with smooth, glossy skin. Its eyes should be bright and clear, and it should not smell “fishy.”
Avoid those with damage to the head or tentacles. It is perfectly acceptable to buy octopus frozen as it improves tenderness. Hawaiians say that soaking it in coconut milk also enhances tenderness.
Sides
Bruschetta with Roma tomatoes, garlic, and fresh basil
Gingered carrots
Grilled sweet pepper and cippolini onions
Pasta with lemon and olive oil
Sweet potato puree
Dessert
Cinnamon buns
Citrus sorbet
Nutella cookies
Pineapple panna cotta
Vanilla bean pudding
From the Bar
Farmhouse style ale
Fruity sparkling wine
Ouzo
Peach lemonade
Sherry
