Grilled octopus with fennel, caramelised lemon and salsa cruda

by Ben Tish
Return to Recipe
Print
4
2 hours

Ingredients

  • 1 small octopus, defrosted if frozen
  • 1 fennel, large, quartered and root trimmed
  • olive oil, for cooking
  • 1 tsp fennel seeds
  • 150ml of moscatel vinegar
  • 1 banana shallot, large, finely chopped
  • 1/2 bunch of flat-leaf parsley, finely chopped
  • 1/2 bunch of dill, finely chopped
  • 50ml of extra virgin olive oil
  • 1 lemon, topped and tailed, cut into 4 equal circles
  • sea salt
  • freshly ground black pepper

Method

1
Steam or simmer the octopus for 45-60 minutes, until very tender, then set aside
  • 1 small octopus, defrosted if frozen
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)
  • 1 fennel, large, quartered and root trimmed
  • olive oil, for cooking
  • 1 tsp fennel seeds
  • 50ml of moscatel vinegar
  • sea salt
  • freshly ground black pepper
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
  • 1 banana shallot, large, finely chopped
  • 1/2 bunch of flat-leaf parsley, finely chopped
  • 1/2 bunch of dill, finely chopped
  • 50ml of extra virgin olive oil
  • 100ml of moscatel vinegar
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