Grilled Octopus w/ Fennel Salad
Ingredients
For the Octopus
- 5 lb octopus, cleaned & tenderized
- 5 gallons water, heated to 200º
- 1 lemon, halved & juiced
- 1 head of garlic, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lime, halved & juiced
- 1 orange, halved & juiced
- 1 large Spanish onion, rough chopped
- 1 bottle dry white wine
- ½ cup kosher salt
For the Marinade
- enough extra virgin olive oil to cover octopus (1-2 liters)
- juice & zest of 4 oranges
- juice & zest of 3 limes
- juice & zest of 1 lemon
- 3-4 cloves garlic, sliced
- 2 tbsp rosemary, chopped
- crushed red pepper to taste
- ½ cup kosher salt
For the Salad
- 1 fennel bulb with fronds
- juice of 1 lemon
- rind of 1 preserved lemon, sliced (optional)
- 1 bunch micro cilantro leaves (or greens of choice)
- 1 tbsp crushed red pepper
- ⅓ cup extra virgin olive oil
- 1 tbsp kosher salt
Special Equipment
- temperature gun or candy thermometer
- microplane/zester
- stove-top grill/griddle
How-to
Cook & Marinate Octopus
- Into a pot of heated water, add the fruit juices and the squeezed fruits, garlic, onion, rosemary, thyme, white wine and kosher salt
- Add the octopus to the pot and return to stove top over low to medium heat, allowing to cook gently for 1½ - 2 hours at 200º (do not allow water to rise above 200º), until tender
- While octopus is cooking, in a large separate bowl or container, combine the ingredients for the marinade. Make sure this is completed before the octopus is done cooking
- Remove octopus from hot water when ready and transfer immediately to the marinade to cool so it absorbs all of the flavors
- Cover and refrigerate overnight
Make Fennel Salad
- Cut fennel very thinly, removing the core and reserving the fronds
- Mix fennel and fronds in a bowl with other salad ingredients
- Marinate overnight or at a minimum for several minutes
Grill Octopus & Serve
- Heat a clean stove-top grill/griddle on high (or outdoor grill) and brush with oil so that the octopus will not stick to it
- Remove octopus from marinade (the oil can be strained and kept in the refrigerator for re-use in paella and other savory dishes)
- Cut the tentacles off of octopus and slice into 2” - 3” pieces, slice the head into strips and season with kosher salt
- Grill each piece for 3 - 4 minutes per side
- Remove to a serving platter and serve with the Fennel Salad. Garnish with additional chopped preserved lemon peel and drizzle with oil marinade if desired