Grilled Octopus Barbecue, Chili Pepper & Garlic Marinade, Grilled Peppers and Lemon

Ingredients

• 1 kg Octopus tentacles (Cleaned, separated into tentacles)
• 4 c. à soupe Dry chili pepper garlic mix (BBQ seasoning) (Dry seasoning made of chili, garlic, paprika, onion, cayenne)
• 150 ml Extra virgin olive oil (For the marinade and cooking the vegetables)
• 50 g Miso paste (fermented) (White or red miso, adds umami and mellows the chili)
• 2 pièces Red bell peppers (Grilled, peeled and sliced)
• 1 pièce Yellow onion (Thinly sliced, grilled with the peppers)
• 2 pièces Lemon (Cut in half, grilled then served)
• 1 c. à café Dried oregano (Sprinkled on the vegetables before serving)
• à goût Salt (Seasoning)
• à goût Black pepper (Seasoning)

Instructions

1. Cooking the octopus

   Bring a large pot of lightly salted water to a boil, submerge the octopus tentacles and let them gently simmer for 45 minutes. Drain and let cool.

   Time: PT45M

   Temperature: 100°C

2. Prepare the dry marinade

   In a bowl, mix 4 tbsp of dry chili pepper garlic mix, 150 ml of olive oil and 50 g of miso paste until a homogeneous paste forms.

   Time: PT10M

3. Marinate the octopus

   Place the cooled tentacles in the bowl, coat them with the marinade, cover and refrigerate for at least 1 hour (ideally overnight).

   Time: PT1H

4. Roast the peppers

   Preheat the oven to 180°C. Arrange the washed peppers on a tray, drizzle with a stream of olive oil and roast for 1 hour 15 minutes until the skin blackens.

   Time: PT1H15M

   Temperature: 180°C

5. Sweat the peppers and peel them

   Transfer the hot peppers into an airtight container, seal and let rest for 30 minutes. Then remove the skin, discard the seeds and cut into strips.

   Time: PT30M

6. Grill the vegetables

   Light the barbecue over medium‑high heat. Brush the pepper strips, onion rounds and lemon halves with olive oil, then grill 2‑3 minutes per side until grill marks appear and a light caramelization forms.

   Time: PT5M

   Temperature: 250°C

7. Light the barbecue

   Place the charcoal in the firebox, add pieces of cardboard to ignite, let it take 30‑45 minutes until the embers are white and hot.

   Time: PT30M

8. Grill the octopus

   Remove the marinated octopus from the refrigerator, place it on the very hot grill and grill 4‑5 minutes per side, just enough to caramelize the surface (maximum 10 minutes).

   Time: PT10M

   Temperature: 250°C

9. Plating the dish

   Arrange the grilled peppers, onions and lemons on a board or serving platter, place the octopus tentacles on top, drizzle with the remaining marinade, sprinkle with oregano, salt and pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Octopus tentacles: Squid, Cuttlefish
• Instead of Dry chili pepper garlic mix (BBQ seasoning): Smoked paprika + garlic powder + cayenne pepper
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Miso paste (fermented): Soy sauce + a little sugar
• Instead of Red bell peppers: Yellow or orange bell peppers
• Instead of Yellow onion: Shallot
• Instead of Lemon: Lime
• Instead of Dried oregano: Dried thyme
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper

Equipment Needed

• Large pot or stockpot
• Charcoal barbecue (or plancha)
• Cast iron griddle
• Baking sheet (oven)
• Aluminum foil
• Mixing bowl
• Chef's knife
• Kitchen tongs
• Cutting board
• Airtight container (optional)

Critical Steps — Do Not Skip

• Do not boil the octopus vigorously (step 1)
• Obtain white embers before grilling (step 7)
• Do not overcook the already cooked octopus (step 8)

Chef Tips from the Video

• Use a cast iron griddle for even heat on the grill
• Add a teaspoon of lemon juice to the miso paste for extra freshness
• Lightly sprinkle grilled lemon zest before serving for an additional aroma.

Troubleshooting

Storage

Refrigerator: Store the grilled octopus and vegetables in airtight containers, consume within 2 days.

Freezer: Freezing the octopus after cooking is not recommended as the texture deteriorates.

Room temperature: Leave at room temperature for a maximum of 2 hours before serving.

Make-Ahead Tips

• Marinate the octopus the day before to save time
• Roast the peppers the day before and keep them in the refrigerator in an airtight container
• Pre‑prepare the marinade sauce and keep it chilled.