Grilled Octopus with Fennel

Instructions

1. 1

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

   Tip: Simmering the octopus first prevents it from becoming rubbery when grilled.

2. 2

   Toss the fennel quarters with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Set aside.

3. 3

   In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, parsley, dill, red pepper flakes, and remaining salt and pepper to create a herb oil.

   Tip: Prepare this dressing while the octopus is simmering.

4. 4

   Preheat a grill or grill pan to medium-high heat (around 200°C). Pat the octopus pieces dry with paper towels.

   Tip: Dry octopus grills better and develops better char marks.

5. 5

   Grill the octopus pieces for 2-3 minutes per side until lightly charred and warmed through. Transfer to a serving platter.

6. 6

   Grill the fennel quarters cut-side down for 3-4 minutes until golden and caramelized, then flip and grill another 2 minutes. Arrange on the platter with the octopus.

   Tip: The char on the fennel adds natural sweetness and depth of flavor.

7. 7

   Pour the herb oil evenly over the grilled octopus and fennel. Sprinkle the toasted panko breadcrumbs across the top for texture.

8. 8

   Serve immediately while warm with lemon wedges on the side for squeezing.

   Tip: This dish is best enjoyed fresh off the grill.