Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Octopus with Lime (Charred and tender octopus marinated and finished with bright lime and garlic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 1 whole octopus, approx. 2 lb (900 g)
- 1 onion, halved
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 4 cups (960 ml) water, or enough to cover octopus
- 3 tbsp (45 ml) olive oil, plus 2 tbsp (30 ml) for grilling
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- Zest of 1 lime
- 3 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) crushed red pepper flakes, optional
- 2 tbsp (8 g) fresh cilantro or flat-leaf parsley, chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Fill a large pot with the water, add the halved onion, bay leaves, peppercorns, and a pinch of salt; bring to a simmer. Submerge the whole octopus, reduce heat to low, and simmer gently until tender when pierced with a knife, 45–60 minutes depending on size.
2. Remove the octopus from the poaching liquid and let cool until easy to handle. Reserve a cup of the cooking liquid.
3. Cut the tentacles from the head and slice larger tentacles in half lengthwise. Pat pieces dry.
4. In a bowl, whisk 3 tbsp (45 ml) olive oil, lime juice, lime zest, minced garlic, smoked paprika, crushed red pepper, chopped cilantro or parsley, and salt and pepper to taste. Toss the octopus pieces in the dressing and let marinate 20–30 minutes.
5. Heat a grill or grill pan until very hot. Brush grill grates with 2 tbsp (30 ml) olive oil. Grill octopus pieces 3–4 minutes per side until charred and caramelized at the edges.
6. Transfer to a platter, spoon additional dressing over the octopus (thin with reserved cooking liquid if needed), garnish with lime wedges, and serve immediately.