Grilled Octopus with Bean Sprout Salad

Instructions

1. 1

   Bring a large pot of salted water to boil and add the octopus halves. Simmer for 35-40 minutes until the octopus is tender but still has a slight firmness. Drain and let cool slightly.

   Tip: Pierce the thickest part with a fork to test for tenderness—it should slide through easily.

2. 2

   While the octopus cooks, prepare the vinaigrette by whisking together lemon juice, minced ginger, minced garlic, soy sauce, and sesame oil in a small bowl. Season with salt and red chili flakes.

   Tip: Make the dressing while the octopus cooks so flavors have time to meld.

3. 3

   Once cooled, pat the octopus dry with paper towels and cut the tentacles into 5-7 cm pieces. Brush generously with 2 tablespoons of olive oil and season with salt and black pepper.

   Tip: Drying the octopus helps it achieve a better char on the grill.

4. 4

   Heat a grill or grill pan to high heat. Grill the octopus pieces for 2-3 minutes per side until they develop charred marks and a slight crust.

   Tip: Don't move the octopus too much on the grill—let it sit to develop those desirable grill marks.

5. 5

   Place the fresh bean sprouts in a large serving bowl and pour half of the vinaigrette over them. Toss gently to combine.

   Tip: Don't dress the sprouts too far in advance or they may become soggy.

6. 6

   Arrange the grilled octopus pieces over the bean sprout salad. Drizzle with remaining vinaigrette and the remaining 3 tablespoons of olive oil.

   Tip: Warm octopus on cold sprouts creates a pleasant temperature contrast.

7. 7

   Garnish with fresh cilantro, green onions, and an additional pinch of red chili flakes if desired. Serve immediately.

   Tip: Fresh herbs add brightness and should be added just before serving.