Prep Time: 10 minutes
Boil Time: 40-60 minutes
Marinating Time: Overnight, 60-120 minutes minimum
Cook Time: 15 minutes

Ingredients:

• 1 Octopus (or octopus tentacles)
• 2 lemons, halved & grilled for garnish
• Pomegranate seeds for garnish (optional) 

Boil:

• 1 lemon
• 4 garlic cloves, smashed
• 1 tbsp olive oil
• Salt to taste

Marinade:

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1.5 tsp garlic, finely chopped
• 3/4 tsp paprika
• 1/4 cup parsley, finely chopped
• Salt & pepper to taste

Prep the octopus:

Thoroughly wash the octopus with cold water, removing any dirt or debris. Remove the head from the octopus making a cut just under the eyes. You can eat the head, but it’s not for everyone. Remove the beak from the underside, in-between the tentacles, by pushing it out. The cooking directions can be performed with individual tentacles or with all of the tentacles attached to the body. For best results while grilling, cut off the tentacles.

Directions:

1. In a boiling pot of water, add salt, olive oil, smashed garlic cloves, lemon juice and lemon.
2. Dip the octopus into the pot three times to help curl up the tentacles. Then, submerge and cook on medium-high heat for 40-60 minutes until the octopus has little resistance when inserting a fork or knife into the tentacles. Remove and let rest for 30 minutes.
3. In a bowl, mix all of the marinade ingredients until combined and add the octopus. Marinate overnight or up to 48hrs (minimum 1-2 hours).
4. Preheat a charcoal or gas BBQ to high heat (approx 500°F). Remove the octopus from the marinade and slice off the tentacles from the body.
5. Grill each side of the tentacles for approximately 2 minutes until they are nicely charred on each side, continuously basting the octopus with additional marinade. Note that there may be flames caused from the oil in the marinade; keeping them at a manageable level throughout the grilling process will create extra char on the octopus.
6. Serve with grilled lemon halves over romesco, roasted cauliflower and sautéed kale.

Roasted Cauliflower

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

• 1 head cauliflower, cut into florets
• 2-4 tbsp olive oil
• Salt & pepper to taste

Directions:

1. Toss the cauliflower in olive oil until evenly coated, add salt & pepper to taste and place on a baking sheet
2. Bake the cauliflower in a preheated 450 degree fahrenheit oven for approximately 20 minutes

Sautéed Kale

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 7 minutes

Ingredients:

• 1 bunch of kale, stem removed, and roughly chopped
• 2 tbsp olive oil
• Salt & pepper to taste

Directions:

1. In a skillet, heat the olive oil and add the kale and salt and pepper to taste
2. Sautée for approximately 2-3 minutes on medium heat

Romesco Sauce

Total Time: 10 minutes

Ingredients:

• 1 jar (500ml) roasted red peppers, drained
  • Or 2-3 roasted red peppers
• 3 roma tomatoes, cored and roughly chopped
• ½ cup raw almonds
• 2 tsp garlic, roughly chopped
• ⅓ cup parsley, roughly chopped
• ½ tsp smoked paprika
• ¼ cup olive oil
• ½ tbsp red wine vinegar
• Juice of half a lemon
• Salt to taste

Directions:

1. In a blender or food processor add all of the ingredients except the olive oil. Pulse the ingredients while slowly adding in the olive oil. Blend until smooth with slight chunks, add additional salt to taste.
2. Heat in a pan or a pot and serve a generous portion on the base of the grilled octopus.

Note:

• Romesco can be served hot or cold and can be used in a variety of dishes served with different proteins or enjoyed as a dip.
• Adjust the flavour profiles by substituting the almonds for other nuts such as pistachios or cashews.
• To further elevate the romesco, grill the tomatoes before blending and/or roast the garlic.