Pit notes
Scare it. Dip the tentacles into the boiling water three times before the octopus goes in. They curl up nicely and the skin stays intact.
Gentle simmer. Drop the heat as soon as the pot comes back to the boil. A rolling boil breaks the skin and toughens the octopus.
Hot and dry. Chill it, pat it dry, oil it and grill it straight over hot charcoal until the skin crisps. Skewer it, split it into tentacles or cook it whole.
Que Club Recipe · Seafood
Poached & Grilled Octopus
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.
Ingredients
- 1 medium Octopus
- 1 whole red onion
- 2 celery sticks
- 1 carrot
- Meat Church Blanco
- 1 square of Kombu (kelp seaweed)
How to cook it
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.
