Grilled Octopus with Peperonata and Chorizo

Recipe Photo: 
Recipe Author: 
Andrew Carmellini
Recipe Serves: 
8
  • Peperonata (recipe below — this can be made a few days in advance)
  • 1 octopus, approximately 4-5 pounds
  • 1 daikon radish, cut in half
  • 1 cup olive oil
  • Sea salt
  • 5 lemons
  • 2 oranges, cut in half
  • 2 teaspoons chili flakes
  • 4 thyme branches, leaves picked from one and set aside, the remaining three branches left whole
  • 1 branch rosemary, leaves picked and set aside and stem discarded
  • Ground black pepper
  • Herbs de Provence
  • 1 small dried chorizo sausage
Recipe Instructions: 
  1. Bring a large pot of water to boil.
  2. In a second large pot, fill with water, 3 lemons and 2 oranges, 1 teaspoon chili flakes and 3 whole thyme branches, bring to a simmer.
  3. Meanwhile, sprinkle the octopus with sea salt. Massage the cut sides of the daikon radish all over the octopus (this acts as a tenderizer). Allow to sit for 5 minutes.
  4. Holding the octopus by the head, very slowly lower it into the pot of boiling water. Once the entire octopus has been submerged into the water, remove and place into the other pot of barely simmering water with aromatics. Poach the octopus in this liquid until tender, approximately 3 hours, being very careful not to let the water rise above 145°. Remove from poaching liquid and let cool. Cut tentacles off and discard head.
  5. Place tentacles in a bowl or baking dish, toss with olive oil, thyme and rosemary leaves, remaining teaspoon of chili flakes and two lemons, sliced. Cover and marinate overnight in the refrigerator.
  6. Remove octopus from marinade, pat dry and season with salt, pepper and Herbs de Provence.
  7. Heat grill.
  8. Meanwhile, cut chorizo into small pieces and add to a pan with the peperonata, heat through.
  9. Char octopus on all sides. Cut each tentacle into 2-3 pieces.
  10. To serve, place a spoonful of peperonata on a plate and top with octopus.