Grilled octopus with fennel, caramelised lemon and salsa cruda

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If you haven't had octopus before, we can't think of a better dish to introduce you to its delicious flavour and meaty texture. The tentacles are grilled until crisp and lightly charred, served with the fresh anise hit of fennel and dressed with a simple combination of shallots and herbs in oil and vinegar. The caramelised lemon wedge finishes things off with a smoky sweetness.

First published in 2020

Ingredients

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Imperial

Method

1
Steam or simmer the octopus for 45-60 minutes, until very tender, then set aside
2
Preheat an oven to 170°C/Gas mark 3.5
3
Place the fennel on a baking tray, drizzle with olive oil and sprinkle over the fennel seeds. Pour over 50ml of the vinegar, season with salt and pepper then cook in the oven until tender and just starting to crisp at the ends (around 30-45 minutes)
4
Meanwhile, cut the tentacles from the head of the octopus and reserve the head for another dish
5
Place a griddle pan over a medium-high heat or light a barbecue and wait for the coals to begin glowing
6
Make the salsa cruda by combining the shallot, herbs, extra virgin olive oil and the remaining vinegar. Season to taste and set aside
7
Place the lemon circles on the griddle pan or barbecue and cook for a few minutes on each side, until charred and softened. Set aside
  • 1 lemon, topped and tailed, cut into 4 equal circles
8
Rub the tentacles with olive oil and season, then place on the griddle or barbecue and cook for 2-3 minutes until lightly charred and crisp
9
To serve, place a lemon wedge, a fennel quarter and 1 or 2 octopus tentacles on each plate. Finish with a spoonful of the salsa cruda
First published in 2020

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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