Entree: Heard Island and McDonald Islands – Char-Grilled Octopus (Tender octopus quickly charred over high heat and finished with lemon and herb oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 whole octopus, about 2 lb (900 g), cleaned
- 1 cup (240 ml) water
- 1/2 cup (120 ml) dry white wine (or additional water)
- 1 small onion, halved
- 1 bay leaf
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for finishing
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving
- Optional: 1/4 cup (10 g) rehydrated kelp or seaweed, chopped, for garnish

Instructions

1. In a wide saucepan combine 1 cup (240 ml) water, white wine, halved onion, and bay leaf and bring to a gentle simmer. Submerge the whole octopus, reduce heat to low, and poach until just tender when pierced with a knife, about 35–45 minutes depending on size.
2. Remove the octopus and let cool slightly. Reserve 1/2 cup (120 ml) of poaching liquid. Trim off the beak and excess skin if desired, and pat the octopus dry. Cut into large tentacle portions for grilling.
3. Whisk together 1/4 cup (60 ml) olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, kosher salt, and black pepper. Brush some of the marinade over the octopus pieces and let rest 10 minutes; reserve remaining marinade.
4. Heat a grill or grill pan over high heat until very hot and well oiled. Place tentacles on the grill and char 2–4 minutes per side until edges are blistered and slightly crisp, brushing with reserved marinade and a little reserved poaching liquid to keep moist.
5. Transfer grilled octopus to a platter, drizzle with a little more olive oil, sprinkle with chopped parsley and optional rehydrated kelp, and finish with additional lemon wedges.
6. Serve immediately with extra lemon and crusty bread or a simple salad.