Grilled Octopus with White Beans and Caperberries

Grilled Octopus with White Beans and Caperberries

By: Morgan Ione
What to know
Suggested Briq
Grill temperature
500°
Skill level
Intermediate
Prep time
180 mins
Total time
190 mins
Feeds
4
Ingredients
8
octopus tentacles, fresh or frozen and thawed
1 ½ cups
cherry tomatoes, halved
1
bunch flat leaf parsley, stems removed
2
lemons
½ cup
extra-virgin olive oil
2
garlic cloves, minced
1 ½ cups
butter beans or gigante beans
8
large caperberries with stems
Sea salt and coarsely ground pepper to taste
Step 1
Boil the octopus in a pot of water for 1 hour or until tender. Test by using a sharp knife. Let the octopus cool in the water, then drain and dry it completely. You can do this with paper towels or let it sit uncovered in the fridge for 4+ hours up until overnight. Drying the octopus will help the skin crisp on the grill.
Step 2
Preheat the Spark to 500°F and coat the grill grates with a high-heat cooking oil.
Step 3
In a bowl, combine the tomatoes, 1⁄2 cup ripped up parsley leaves, the juice of 1⁄2 a lemon, 2 tablespoons olive oil and a pinch of salt. Add the drained rinsed beans and gently mix all the ingredients together.
Step 4
Combine the olive oil and minced garlic in a bowl. Brush the octopus tentacles thoroughly with mixture and then transfer to the grill. Leave them for 2-3 minutes then flip them and grill another 2-3 minutes. Continue to cook until you achieve the level of char you desire.
Step 5
Remove from the grill and plate the octopus on a platter over the beans and tomato salad. Garnish with lemon wedges, the caperberries, and the remaining parsley leaves. Finish with a pinch of sea salt and a few grinds of black pepper.
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