This poached and grilled octopus recipe is a must-try for any seafood lover looking to enjoy fresh, vibrant flavours this summer. Grilled seafood is a staple of outdoor dining, and this recipe combines the delicate texture of poached octopus with the irresistible smokiness of the grill.
This dish is a perfect way to enjoy fresh, grilled seafood that brings out the best of summer dining. Whether you're hosting a BBQ or enjoying a casual meal outdoors, this poached and grilled octopus will impress your guests with its flavour and unique preparation.
Roughly chop all the vegetables and place them in a medium size pot, add water till you reach half of the pot, bring to a boil.
Once the water is boiling, hold the octopus from the chunky part and ‘Scare’ it by quickly blanching the tentacles three times before adding it to the pot to cook.
Wait for the pot with octopus to boil again, lower the heat and allow the octopus to simmer for 30 minutes, then remove from water and place it on a tray, into the fridge.
Once the octopus is cold enough, season with Meat Church Blanco, add oil and cook directly over charcoal until the skin is crispy.
Recipe Note
You can grill the octopus by skewering it, separating it into tentacles or cooking it whole on your grill.
It is important to lower the water temperature so as not to break the octopus skin and overcook it.
