Grilled Octopus with Pea Puree and Crispy Garlic

Instructions

1. 1

   Bring a large pot of salted water to boil with bay leaves. Add octopus and reduce to a simmer for 35-40 minutes until tender when pierced with a fork. Remove and let cool slightly, then cut tentacles into 8cm pieces.

   Tip: The octopus will become tender rather than rubbery with this gentle simmering method.

2. 2

   While the octopus cooks, prepare the pea puree. Cook frozen peas in vegetable stock for 5-7 minutes until very soft. Drain, reserving 100ml of cooking liquid.

   Tip: Reserve the cooking liquid to adjust the puree consistency as needed.

3. 3

   Blend the cooked peas with 60ml of the reserved cooking liquid, 30ml olive oil, butter, half the lemon juice, salt, and pepper until smooth. Pass through a fine sieve for silky texture. Keep warm.

   Tip: A fine sieve creates an elegant, restaurant-quality puree.

4. 4

   Heat 40ml olive oil in a small pan over medium-low heat. Add sliced garlic and stir constantly for 6-8 minutes until golden and crispy. Transfer garlic chips to paper towels with a slotted spoon, reserving the infused oil.

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

5. 5

   Prepare your grill to high heat. Toss octopus pieces with remaining olive oil, lemon zest, salt, and pepper. Grill for 2-3 minutes per side until charred and heated through.

   Tip: Don't overcrowd the grill to ensure proper browning and crust development.

6. 6

   Spoon pea puree onto four plates. Arrange grilled octopus on top and drizzle with the garlic-infused oil and remaining lemon juice.

   Tip: Warm plates before plating to keep the dish at optimal temperature.

7. 7

   Garnish each plate with crispy garlic chips, fresh mint leaves, and a pinch of sea salt. Serve immediately while the octopus is warm.

   Tip: Add the crispy garlic just before serving to maintain its crunch.