Grilled Octopus with Tomato

Instructions

1. 1

   Boil octopus in salted water with lemon halves and half the garlic for 35-40 minutes until tender, then drain and pat dry with paper towels.

   Tip: The octopus is ready when the largest tentacle pierces easily with a fork.

2. 2

   While octopus cooks, heat 2 tablespoons of olive oil in a pan over medium heat and sauté red onion until softened, about 4 minutes.

3. 3

   Add remaining garlic to the pan and cook for 1 minute until fragrant, then add cherry tomatoes and white wine.

   Tip: Stir occasionally to prevent sticking.

4. 4

   Simmer the tomato mixture for 12-15 minutes until tomatoes soften and sauce reduces slightly, then season with salt, pepper, and tear in fresh basil.

   Tip: The sauce should be chunky, not smooth.

5. 5

   Preheat grill or grill pan to high heat and brush with oil to prevent sticking.

6. 6

   Cut cooled octopus tentacles into 8-10 cm pieces and toss with 2 tablespoons olive oil, salt, and pepper.

7. 7

   Grill octopus pieces for 2-3 minutes per side until charred and crispy on the edges.

   Tip: Don't move pieces around too much to achieve proper char marks.

8. 8

   Toast panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring constantly, then mix with chopped parsley.

9. 9

   Arrange grilled octopus on serving plates, spoon warm tomato compote around it, drizzle with remaining olive oil, and sprinkle toasted breadcrumb mixture on top.

   Tip: Serve immediately while octopus is still warm.