If you're looking to switch up your seafood game and try something new and exciting, this grilled octopus recipe cooked on a flat top griddle is the perfect dish for you.With its tender, flavorful meat and crispy, charred exterior, this dish is sure to be a crowd-pleaser. And the best part? It's surprisingly easy to make! Whether you're a seasoned chef or a novice cook, you'll be able to master this recipe and create a dish that's sure to impress. So fire up your BBQ and get ready to cook up a storm with this delicious grilled octopus recipe!
- 2 cloves of garlic chopped
- 2 white onions diced
- ½ tbsp olive oil
- 400 grams tomato pulp
- 50 grams black olives
- 50 grams brined capers
- 400 grams mackerel
- 1 baguette
- 3 cloves of garlic chopped
- 40 grams fresh parsley chopped
- 1 tbsp lemon juice
- 250 ml olive oil extra virgin
- 2 tbsp coarse sea salt
- 1 tsp ground black pepper
- Fire up your grill. In my case i'm using a flattop griddle with a hotzone on one side.
- Heat up a cast iron dutch oven and start softening your onions.
- Add the garlic, a can of fine tomato pulp, 50 grams of black olives and 50 grams of brined capers
- After around 10 minutes the moiste is vaporated and your tomatoes ar now sweet.
- Add the octopus to the dutch oven.
- Add water untill the octopus is covered completely and let it simmer for around 2 hours.
- Grab a bowl and add the chopped garlic and parsley.
- Squeeze out half a lemon and fill it up with a cup of olive oil.
- Season with 2 tbsp of salt and a tsp of black pepper
- Chop the cooked octopus into tiny chunks.
- Mix with 2 tbsp of the herb seasoning.
- Turn up the heat of the grill and strart searing the octopus on the flat top griddle in the middle with a cooler side on one side.
- Sear untill you see a little bit of crunch and sear marks. You don't need to grill any further.
- Scrape the octopus tightly off the surface and shove it to the cooler side.
- Season some mackerel with the herb seasoning on the side and sear it off whole on the griddle.
- Flip them half way trough the cook.
- Soak up some of the excess juices with some ripped baguette and let it bake on the plate.
- Serve the octopus with a mackeral on the side and pour some of that leftover bouillon on top. with a grilled piece of bread on the side.
Calories: 616kcalCarbohydrates: 30gProtein: 19gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gCholesterol: 31mgSodium: 2898mgPotassium: 630mgFiber: 3gSugar: 7gVitamin A: 782IUVitamin C: 21mgCalcium: 112mgIron: 4mg
Tried this recipe?Let us know how it was!