Grilled Octopus with Avocado

Instructions

1. 1

   Place octopus tentacles in a large pot with white wine, bay leaves, and enough water to cover. Bring to a boil, then reduce heat and simmer for 35-40 minutes until the octopus is tender when pierced with a fork.

   Tip: The octopus will turn from grey to reddish-purple when fully cooked.

2. 2

   While the octopus cooks, heat 3 tablespoons of olive oil in a small skillet over medium-low heat. Add sliced garlic and fry gently for 3-4 minutes until golden and crispy, then transfer to a paper towel-lined plate and sprinkle with salt.

   Tip: Watch the garlic carefully to prevent burning; it should be pale golden, not dark brown.

3. 3

   Remove cooked octopus from the pot and pat dry with paper towels. Cut the tentacles into 3-inch pieces and place in a bowl.

   Tip: Drying the octopus thoroughly ensures better grilling and charring.

4. 4

   In the bowl with octopus, drizzle with 2 tablespoons olive oil, the juice of one lemon, red chili flakes, salt, and black pepper. Toss gently to coat and let sit for 5 minutes.

   Tip: This quick marinade infuses flavor while keeping the texture tender.

5. 5

   Preheat a grill or grill pan to high heat until very hot. Working in batches, grill octopus pieces for 2-3 minutes per side until charred and caramelized.

   Tip: Don't move the octopus around too much; let it develop a nice crust before flipping.

6. 6

   Scoop avocado flesh into a small bowl and drizzle with remaining lemon juice, 1 tablespoon olive oil, salt, and pepper. Gently mash with a fork until you reach your desired consistency.

   Tip: For a chunky texture, leave some avocado in pieces; for creamier, mash more thoroughly.

7. 7

   Divide the charred octopus among serving plates. Top each plate with a generous dollop of mashed avocado.

   Tip: Serve warm octopus with cool avocado for a pleasant temperature contrast.

8. 8

   Garnish with crispy garlic chips, fresh parsley, and microgreens if desired. Drizzle any pan juices around the plate.

   Tip: The garlic chips add essential texture and richness to this dish.