Grilled Octopus with Celery Root Purée and Crispy Celery Salad

Instructions

1. 1

   Blanch the octopus halves in simmering salted water with one celery stalk and thyme sprigs for 35-40 minutes until the flesh is tender and easily pierced with a fork. Drain and allow to cool slightly.

   Tip: Blanching tenderizes the octopus before grilling, ensuring it won't become rubbery.

2. 2

   While the octopus cooks, prepare the celery root purée. In a separate pot, simmer the cubed celery root in vegetable stock for 20 minutes until completely tender.

3. 3

   Drain the cooked celery root, reserving 1 cup of cooking liquid. Blend the celery root with cream, 2 tablespoons olive oil, minced garlic, salt, and pepper until smooth and creamy, adding reserved stock as needed.

   Tip: For a silkier texture, pass the purée through a fine sieve after blending.

4. 4

   Dice the remaining fresh celery stalks into thin matchsticks. Toss with 1 tablespoon olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside the celery salad.

   Tip: Prepare the salad just before serving to keep the celery crisp and fresh.

5. 5

   Heat a grill pan or outdoor grill to high heat. Pat the cooled octopus dry with paper towels and brush generously with remaining olive oil. Season with salt and pepper.

6. 6

   Grill the octopus for 3-4 minutes per side until charred and caramelized. The tentacles should have dark golden marks and crispy edges.

   Tip: Don't move the octopus too frequently; let it develop a good char for depth of flavor.

7. 7

   Warm the celery root purée gently over low heat, stirring occasionally. Divide evenly among four serving plates.

8. 8

   Cut the grilled octopus into individual tentacles or bite-sized pieces. Arrange artfully over the purée and top with the crispy celery salad. Finish with lemon zest and a drizzle of quality olive oil.

   Tip: Serve immediately while the octopus is still warm and the celery salad remains crisp.