Grilled Octopus with Squid Ink Lentils
I’ll admit it, I’ve been scared of cooking octopus and so haven’t done it before. I’m not sure why, I guess it’s not something I’ve seen many people cook.
I found this recipe in a great book I bought called orexi!, but of course I have changed it a little, as I usually do with recipes. In fact, the recipe is the feature image on the cover, I hope I’ve done it justice. The book is full of amazing recipes and well worth getting a copy if you like your Greek food.
I was able to get octopus from my local fishmonger on the Cambridge market. It’s British octopus, I’m not sure you’ll be able to tell it’s not Greek.
Serves 4
Cooking surfaces
BBQ Temperature
Ingredients
For the Octopus
- 2 British Octopus – I had the fish monger clean them but having seen it done, I’d be happy to do it myself now.
- 1 bay leaf
- 2 cloves garlic
- 1 tbsp Maldon salt
- Zest of a lemon
- Olive oil
For the dressing
- 4 tbsp Olive oil
- 2 tbsp lemon juice
- 1 garlic clove, crushed to a paste
- A small handful of flat leaf parsley
- Salt and pepper to taste
- Either Sumac or grated black lime (I use black lime) or both – a good sprinkle (1/2 tsp)
- Finally sliced red chilli
For the lentils
- 150g green lentils, dry (lentil vert in Tesco – or Puy lentils)
- 1/2 tsp squid ink (your fishmonger should have this in a little sachet)
- 1/4 red onion, finely sliced
- 1 red chilli, finely sliced (remove the seeds if you don’t like it hot)
- Salt and pepper to taste
- Olive oil for dressing
Method
To prepare your octopus for grilling
- Assuming your octopus have had the tentacles and hood removed, make sure these are all clean, they may have dirt in the suckers. I used a fork to clean them out.
- Wash them thoroughly and then add to a pan with the bay leaf, garlic and a 2 tbsp Maldon salt, covering with water.
- Bring to the boil and turn down and simmer for about 45 minutes using a pan lid. The flesh should be soft when a knife is poked into it.
- Lift the octopus out of the water, draining it and pop it into a bowl. Add the lemon zest and a good drizzle of oil, coating the octopus.
To prepare your lentils
- Add your 150g green lentils to a pan with 750ml water.
- Bring to the boil for 10 minutes and then simmer for 25 minutes.
- They should soak up the water.
- Season with salt and pepper.
- Add the squid ink and stir through (if you have concentrate water it down a little with 1tbsp of water)
To prepare your dressing
- In a cup add the olive oil, garlic and lemon juice.
- Add a little salt and pepper.
- Whisk together.
- No add 80% of your parsley and stir through.
- Reserve the remaining parsley.
Searing your squid and warming your lentils
- Set up your Big Green Egg for a direct cook with a cast-iron searing grid. You want the temperature to be about 250°C.
- All time for the cast iron grids to warm.
- Cut the octopus hoods into 4 and with a knife, separate each leg.
- Grill the octopus for about 2-3 minutes a side. You’re looking for it to crisp up and char without overcooking it.
- At the same time warm through your lentils in a pan.
Assembling your dish
- Sprinkle the lentils over a flat plate.
- Top with octopus.
- Now sprinkle over the dressing.
- Add the retained parsley and grate over the black lime.
- Finish with some finely sliced red chilli.
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