Grilled octopus with smoked purée
The pre-cooked octopus makes a restaurant-style dish possible at home: a screaming-hot grill, creamy purée and a smoky finish.
Instructions
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Boil the potatoes ⏱ 15 min
Put the potatoes in cold salted water, bring to a boil and cook them until the tip of a knife slides easily into the center.
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Make the purée
Drain the potatoes very well and mash them while hot. Fold in the butter and warm milk, then adjust the salt. Keep the purée warm.
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Prepare the octopus
Thaw the Tentacles in the fridge for 8-12 hours. Alternatively, for faster thawing, keep the sealed bag in cold water for 45-60 minutes or, quicker still, under running cold water for 25-30 minutes. Pat them very dry and brush them lightly with olive oil. Do not add lemon before grilling.
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Sear the first side ⏱ 2 min 30 sec
Put the tentacles on a very hot grill or plancha. Leave them undisturbed until clear searing marks appear.
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Flip and heat through ⏱ 2 min 30 sec
Flip the tentacles and brown the other side. The product is already cooked. Stop when it's fully hot and the edges are lightly crispy.
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Plate up
Spread the purée on the plates, add the tentacles and finish with smoked paprika, parsley, coarse salt, olive oil and lemon.
Good to know
Don't cook the octopus for long: it's already boiled and excessive searing can toughen it. The grill timers are guides. The thickness of the tentacles and the power of the stove vary, so watch for searing marks and make sure it's heated through.
Frequently asked questions
Do you need to boil the octopus before grilling?
No, the Octopus Tentacles are already boiled, so you only sear them on the grill. Overcooking can toughen them, so leave them about two and a half minutes on each side.
How do I thaw octopus tentacles?
Ideally in the fridge for 8 to 12 hours. Faster, keep the sealed bag in cold water for 45 to 60 minutes or under running cold water for 25 to 30 minutes.
Why does grilled octopus turn tough?
Because it stays on the heat too long, even though it is already cooked. Stop when the tentacles are fully hot and the edges lightly crispy, no sooner and no later.
When do I add lemon to grilled octopus?
Only at the end, over the already seared tentacles. Do not add lemon before grilling because the acidity affects the searing.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Grilled octopus with smoked purée
Grilled octopus with smoked purée
The pre-cooked octopus makes a restaurant-style dish possible at home: a screaming-hot grill, creamy purée and a smoky finish.
Notes
Don't cook the octopus for long: it's already boiled and excessive searing can toughen it. The grill timers are guides. The thickness of the tentacles and the power of the stove vary, so watch for searing marks and make sure it's heated through.
