Grilled octopus with fennel, caramelised lemon and salsa cruda Recipe


Steam or simmer 4 octopus tentacles for 45-60 minutes, until very tender, then set aside 

Preheat an oven to 170°C

Quartered and root trim a fennel and blanche for 3 mins in boiling water. Pat dry and put them on a baking tray, drizzle with olive oil and sprinkle over 1 tsp fennel seeds. Pour over 50ml of vinegar, season with salt and pepper then cook in the oven until tender and just starting to crisp at the ends (around 30-45 minutes)

Place a griddle pan over a medium-high heat (or light a barbecue and wait for the coals to begin glowing)

Make the salsa cruda by combining a banana shallot, finely chopped, a heaped tbsp finely chopped parsley,  a heaped tbsp finely chopped dill, 25 ml extra virgin olive oil and 15 ml vinegar. Season to taste and set aside

Place 2 lemon circles on the griddle pan or barbecue and cook for a few minutes on each side, until charred and softened. Set aside

Rub the tentacles with olive oil and season, then place on the griddle or barbecue and cook for 1-2 minutes until lightly charred and crisp

To serve, place a lemon wedge, a fennel quarter and 2 octopus tentacles on each plate. 

Finish with the salsa cruda


(Here Ben Tish's original recipe)



from simple food, looking good
Grilled octopus with fennel, caramelised lemon and salsa cruda Recipe

from Sweet Cake

Grilled octopus with fennel, caramelised lemon and salsa cruda Recipe https://sweetteabiscuits.blogspot.com/2023/07/grilled-octopus-with-fennel-caramelised.html

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