Makes 8 servings
Braising the octopus gently before you grill it gives it a unique texture. You can save the braising liquid to use as the base for a seafood soup or stew. Serve with hot coconut rice.
Ingredients
Octopus
- 2 tablespoons olive oil
- 1/2 cup medium-dice yellow onion
- 1/2 cup medium-dice carrot
- 1/4 cup medium-dice celery
- 1 1/2 teaspoon minced garlic
- 2 lb baby octopus
- 1/2 cup dry white wine
- 1 1/2 cups water
- 1 cup tomato juice
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Marinade
- 1/2 cup olive oil
- 1/4 cup thyme leaves
- 1/4 cup thinly sliced scallions
- 1 tablespoon minced garlic
- Kosher salt, to taste
- Ground black pepper, to taste
Directions
- To prepare the octopus: Heat the olive oil in a saucepot over medium heat. Add the onion, carrot, and celery, and sweat, stirring occasionally, until tender and translucent, about 8 minutes. Add the garlic and sweat until aromatic, about 1 minute. Add the octopus and continue to cook, turning, until the octopus is stiff on all sides, about 5 minutes.
- Add the white wine to deglaze the pan and continue to simmer until the wine has reduced to 1/3 its original volume. Add the water, tomato juice, thyme, rosemary, bay leaves, salt, and pepper. Braise the octopus over very low heat, uncovered, until tender, about 1 hour. Remove and discard the bay leaf and herb sprigs. Set aside the octopus in the braising liquid to cool until ready to grill.
- To make the marinade: Combine the oil, thyme, scallions, and garlic. Add salt and pepper to taste. Set aside.
- Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Remove the octopus from the braising liquid and drain well. Brush or roll the octopus in the marinade and grill until marked and very hot, about 2 to 3 minutes per side. Serve right away.
