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!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
2 cloves of garlic
2 white onions
½ tbsp olive oil
50 grams / 180 oz black olives
400 grams / 14 oz tomato pulp
50 grams / 1.8 oz brined capers
400 grams / 14 oz mackerel
1 baguette
Herb Seasoning
3 cloves of garlic
40 grams / 1.40 oz fresh parsley
1 tbsp lemon juice
250 ml / 8.50 floz extra virgin olive oil
2 tbsp Fleur de Sel sea salt
1 tsp black pepper
4 liter / 1 gallon water
Tools
Thanks to Brabura Grills for sponsoring this recipe Visit their website to learn more.
How to
- 1.Fire up your barbecue. Set it up with a griddle and create a hot zone and a cool zone.
- Heat up a cast iron dutch oven along with 1 tbsp of olive oil and start softening your onions.
- Add the garlic, a can of fine tomato pulp, 50 grams or 1.80 oz of black olives and 50 grams or 1.80 oz of brined capers.
- After around 10 minutes the moist is evaporated and your tomatoes are now sweet. Add the octopus to the dutch oven.
- Add the water until the octopus is covered completely and let it simmer for around 2 hours.
- Chop the garlic and parsley and add it to a bowl.
- Squeeze out half a lemon in the bowl and add a cup of olive oil.
- Season with 2 tbsp of salt and 1 tsp of black pepper.
- Chop the cooked octopus into tiny chunks.
- Mix with 2 tbsp of the herb seasoning.
- Sear the octopus on the griddle for a few minutes until it develops crust.
- 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.
- Serve the octopus with a mackerel on the side and pour some of that leftover bouillon on top.
