Grilled Octopus with Spinach

Instructions

1. 1

   Bring a large pot of salted water to a boil with the bay leaves and thyme sprigs. Add the octopus and simmer for 35-40 minutes until tender. Test with a fork—it should pierce easily.

   Tip: Boiling the octopus first ensures it's tender before grilling and prevents it from becoming rubbery.

2. 2

   Drain the cooked octopus and pat it dry with paper towels. Cut the tentacles from the head and halve them lengthwise.

   Tip: Dry octopus grills better and develops a nice charred crust.

3. 3

   In a bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, red pepper flakes, salt, and pepper. Brush this mixture generously over the octopus pieces.

   Tip: Reserve some marinade for the spinach later.

4. 4

   Preheat your grill to medium-high heat. Grill the octopus pieces for 4-5 minutes per side until charred and caramelized. Transfer to a serving platter and drizzle with remaining lemon juice.

   Tip: Don't move the octopus too much on the grill—let it sit to develop color.

5. 5

   While the octopus grills, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 minutes until softened.

   Tip: The shallots add a subtle sweetness that complements the briny octopus.

6. 6

   Add the remaining minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and simmer for 2 minutes to reduce slightly.

   Tip: The wine deglazes the pan and adds depth to the spinach.

7. 7

   Add the fresh spinach to the skillet in batches, stirring until it wilts completely, about 3-4 minutes total. Season with salt, pepper, and a pinch of red pepper flakes.

   Tip: Adding spinach in batches prevents overcrowding and ensures even cooking.

8. 8

   Arrange the wilted spinach on a serving platter and top with the grilled octopus pieces. Drizzle any pan juices over the top and garnish with fresh lemon wedges for serving.

   Tip: Serve immediately while the octopus is still warm for the best flavor and texture.