Grilled Octopus with Caramelized Onion and Lemon Oil

Instructions

1. 1

   Bring a large pot of salted water to a boil and add the cleaned octopus with thyme sprigs. Simmer for 35-40 minutes until the octopus is tender when pierced with a fork. Remove and let cool slightly, then cut tentacles into individual pieces.

   Tip: Pre-cooking the octopus ensures tender meat and prevents it from becoming rubbery on the grill.

2. 2

   While the octopus cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply golden and caramelized.

   Tip: Low and slow cooking is key for sweet, caramelized onions. Don't rush this step.

3. 3

   Once the onions are caramelized, add the minced garlic and white wine to the pan. Cook for 2 minutes until the wine reduces by half. Season with a pinch of salt and pepper, then set aside.

4. 4

   Prepare the lemon oil by whisking together 4 tablespoons of olive oil, lemon zest, lemon juice, and red pepper flakes in a small bowl. Set aside.

   Tip: This lemon oil can be made ahead and stored in the refrigerator for up to 3 days.

5. 5

   Preheat your grill to medium-high heat (about 400°F). Pat the cooked octopus dry and lightly brush with olive oil. Season all sides with sea salt, black pepper, and smoked paprika.

   Tip: Drying the octopus ensures better char and browning on the grill.

6. 6

   Grill the octopus pieces for 2-3 minutes per side until charred marks appear and the edges are slightly crispy. Remove to a serving platter.

7. 7

   Arrange the grilled octopus on a serving platter and top generously with the caramelized onions. Drizzle the lemon oil over the top and garnish with fresh lemon zest and additional red pepper flakes if desired.