Grilled Octopus with Rocket

Instructions

1. 1

   Bring a large pot of salted water to a boil and add the cleaned octopus. Simmer for 35-40 minutes until tender, testing with a fork. Remove and let cool slightly.

   Tip: The octopus is ready when the thickest part pierces easily with minimal resistance.

2. 2

   Once cooled, cut the octopus tentacles into 8-10 cm pieces, patting them dry with paper towels.

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

3. 3

   Prepare the dressing by whisking together 75ml olive oil, lemon juice, red wine vinegar, minced garlic, oregano, sea salt, black pepper, and chilli flakes in a bowl. Set aside.

   Tip: Make the vinaigrette while the octopus cooks to allow flavours to meld.

4. 4

   Heat a grill pan or barbecue to high heat and lightly oil the grates with remaining 25ml olive oil.

   Tip: A very hot surface creates the best charred crust on the octopus.

5. 5

   Grill the octopus pieces for 2-3 minutes per side until they develop a golden-brown crust with charred spots.

   Tip: Don't move the pieces around too much—let them sit to develop colour.

6. 6

   Place fresh rocket on a serving platter and drizzle with half the prepared dressing, tossing gently to coat.

   Tip: Use tender young rocket leaves for a milder peppery flavour.

7. 7

   Arrange the grilled octopus pieces over the rocket and drizzle generously with remaining dressing.

8. 8

   Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.

   Tip: The dish is best served warm, so time grilling close to serving.