Outdoor Cooking & Charcoal Oven Recipes / Grill

Grilled octopus salad with peppers and onions

Cooked in the Charlie Charcoal Oven

Grilled Octopus Salad with Peppers and Onions

Bart Van Der Lee simmers octopus until tender, then grills it hot in Charlie to colour the edges. Peppers, onions, parsley and sherry vinegar make a fresh salad beneath it. The warm octopus and sharp dressing are particularly good together.

Bart Van Der LeeChef
Grill
Prep20 minutes
Cook1 hour 30 minutes
Serves2 to 4
DifficultyMedium
Oven temperature180°C (355°F)
RackCharlie Oven Cooking Rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/grilled-octopus-salad-with-fresh-pepper-and-onions-by-chef-bart-van-der-lee

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  1. Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters or an air lighter.
  2. Allow the oven to reach 180°C (355°F) with the door closed, this high heat is needed for a quick sear on the octopus.
  3. Place the Charlie Oven Cooking Rack in position, ready for grilling the octopus pieces.
  1. Wash the octopus thoroughly under cold running water, removing any debris.
  2. Place the octopus in a large pot with the white onion, thyme and paprika. Cover with water and bring to a simmer. Cook gently for approximately 90 minutes until the octopus is tender: a knife should slide in easily.
  3. Remove the octopus from the broth and allow it to cool. Once cool enough to handle, cut into large chunks.
  4. While the octopus cools, prepare the salad. Slice the red pepper and red onion thinly and arrange on a serving plate.
  5. Make the vinaigrette by whisking together the sherry vinegar, extra virgin olive oil, chopped parsley, lemon zest, salt and pepper.
  6. Place the octopus chunks on the Charlie Oven Cooking Rack and grill over high heat, 180°C (355°F), for 1 to 2 minutes on each side until nicely charred.
  7. Arrange the grilled octopus pieces over the pepper and onion salad. Drizzle well with the vinaigrette and serve immediately.

Tips

  • The key to tender octopus is a long, gentle simmer. Do not let the water boil vigorously or the octopus will become tough.
  • Save the cooking broth: it makes an excellent base for seafood soups or risottos.
  • For extra flavour, brush the octopus pieces with a little olive oil and paprika before grilling.
  • Add a pinch of cayenne pepper to the vinaigrette for a spicy kick.
  • The octopus can be simmered a day ahead and kept refrigerated until ready to grill.

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The cook

Bart Van Der Lee

Chef

Bart van der Lee is a Dutch chef who reached the final of MasterChef: The Professionals in 2020. He trained in the Netherlands, has worked in Michelin-starred restaurants and now works as a private chef based in Greater London. He hosted Charlie Oven’s Fish and Seafood Masterclass.

More recipes by Bart Van Der Lee

Frequently asked questions

  • How do I make octopus tender before grilling?

    Simmer it gently for about 90 minutes with onion, thyme and paprika, until a knife slides in easily. Do not let the water boil hard, as vigorous boiling makes octopus tough.

  • Can I simmer the octopus the day before?

    Yes. The octopus can be simmered a day ahead and kept in the fridge until you are ready to grill. Cut it into large chunks, then char it on Charlie's cooking rack just before serving.

  • How long does octopus need on the grill in Charlie?

    1 to 2 minutes on each side at 180°C (355°F) on the cooking rack, until nicely charred. The octopus is already tender from simmering, so you are only adding colour and smoky flavour.

  • What can I do with the octopus cooking broth?

    Keep it. The broth from simmering the octopus with onion, thyme and paprika makes an excellent base for seafood soups or risottos, so it is worth saving rather than pouring away.