Grilled Octopus with Watercress

Instructions

1. 1

   Bring a large pot of salted water to a boil with the halved onion. Add the cleaned octopus and simmer gently for 35-40 minutes until the tentacles are tender when pierced with a fork. Drain and cool slightly.

   Tip: Simmering the octopus before grilling ensures it's tender throughout while the grill adds the final smoky char.

2. 2

   While the octopus cooks, whisk together 3 tablespoons of olive oil, lemon juice, red wine vinegar, minced garlic, lemon zest, and half the salt in a bowl. Set the vinaigrette aside.

3. 3

   Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast for 3-4 minutes until golden, stirring frequently. Stir in the smoked paprika and set aside to cool.

   Tip: Toasting the breadcrumbs adds depth and keeps them crispy longer after plating.

4. 4

   Once the octopus is cooled, pat it dry thoroughly with paper towels. Cut the tentacles into 8-10 cm pieces and lightly brush with remaining olive oil. Season with remaining salt and black pepper.

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

5. 5

   Preheat your grill to medium-high heat (about 200°C). Grill the octopus pieces for 2-3 minutes per side until charred and crispy on the exterior.

   Tip: Don't move the octopus too frequently—let it develop a nice crust for the best flavor.

6. 6

   Toss the fresh watercress with half of the prepared vinaigrette and divide among serving plates. Arrange the grilled octopus pieces over the watercress.

7. 7

   Drizzle the remaining vinaigrette around each plate and top the octopus with the toasted breadcrumb mixture. Garnish with fresh parsley and serve immediately.

   Tip: Adding the breadcrumbs just before serving keeps them from becoming soggy.