Entree: British Indian Ocean Territory – National Cuisine – Grilled Octopus (Tender, charred octopus tentacles simmered then grilled and finished with citrus, garlic, and local spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) whole octopus, cleaned
- 2 cups (480 ml) water
- 1/2 cup (120 ml) dry white wine
- 1 medium onion, quartered
- 2 bay leaves
- 1 tsp (6 g) black peppercorns
- 1 tbsp (15 ml) white vinegar
- 3 tbsp (45 ml) olive oil, plus more for grilling
- 2 tbsp (30 ml) fresh lime juice
- 4 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground coriander
- 1 small red chili, finely chopped (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tsp (6 g) coarse sea salt, plus more to taste
- Freshly ground black pepper to taste
- Lemon or lime wedges for serving

Instructions

1. Place the octopus, water, white wine, quartered onion, bay leaves, peppercorns, and vinegar in a large pot. Bring to a gentle simmer, cover partially, and cook until the octopus is tender when pierced with a skewer, about 35–45 minutes depending on size. Drain and let cool slightly.
2. While warm, cut the octopus into tentacle portions or bite-sized pieces if preferred. In a bowl, whisk together 3 tbsp (45 ml) olive oil, lime juice, minced garlic, smoked paprika, ground coriander, chopped chili (if using), chopped cilantro or parsley, and 1 tsp (6 g) coarse salt. Toss the octopus in the marinade and let rest 20–30 minutes.
3. Preheat a grill or grill pan to medium-high and brush grates with oil. Grill the marinated octopus pieces until they are charred at the edges, about 3–4 minutes per side.
4. Transfer to a platter, adjust seasoning with additional salt and pepper if needed, drizzle with a little more olive oil, and serve immediately with lemon or lime wedges and extra herbs.