Tender & Smoky Grilled Octopus with Caper Vinaigrette
Slowly braised until butter-tender, then flash-grilled over high heat to develop a gorgeous smoky char on the tentacles. Drizzled with a bright caper-lemon vinaigrette and served over creamy white beans, this is the kind of dramatic, restaurant-quality dish that's surprisingly forgiving to make at home.
Ingredients
- 3-4 lbs whole octopus, cleaned (fresh or thawed from frozen)
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon black peppercorns
+ 16 more ingredients
Instructions
Place the cleaned octopus in a large pot with white wine, bay leaves, and peppercorns. Do NOT add water -- the octopus will release plenty of its own liquid. Cover tightly.
Bring to a bare simmer over medium-low heat, then reduce to the lowest heat setting. Braise gently for 45-60 minutes until a knife slides easily into the thickest part of a tentacle with no resistance.
Remove the octopus from the braising liquid and let it cool enough to handle. Separate the tentacles from the head. Pat dry thoroughly with paper towels -- dry surfaces char better.
While the octopus cools, make the vinaigrette: Whisk together olive oil, lemon juice, red wine vinegar, capers, shallot, Dijon mustard, oregano, and black pepper. Set aside.
Toss the cannellini beans with a splash of the vinaigrette, cherry tomatoes, and half the parsley. Spread on a serving platter.
Preheat grill or grill pan to the highest heat possible. Toss the octopus tentacles with olive oil and a pinch of salt.
Grill the tentacles for 2-3 minutes per side, pressing them down with a spatula, until you get deep char marks and crispy edges. Do not overcook -- you just want color and crunch on the outside.
Arrange the grilled tentacles over the bean salad. Spoon the remaining vinaigrette generously over everything. Finish with flaky sea salt, remaining parsley, and lemon wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI