Charred Octopus

Charred Octopus

Octopus can be cooked in so many delicious ways. And with Gullo Specialty Foods' famous tenderized octopus, you'll surely get a tasty result! Check out this Charred Octopus Recipe:




• 1 5–6-lb. Gullo Tenderized Octopus

• ½ cup Gullo - Rosso Red Wine Balsamic Vinegar

• 1 750-ml bottle Cabernet Sauvignon

• ½ cup Plain Whole-Milk Greek yogurt

• 1 T freshly squeezed lime juice

• 1 medium sized Onion (chopped) • 2 Tsp. Hot Smoked Spanish paprika

• 1 carrot (peeled and chopped)

• 2 Tsp. Coriander Seeds

• 1 celery stalk (chopped)

• 1 cup fresh tender herbs (basil, mint, and/or cilantro – torn)

• 6 T of Olive oil

• 2 T Unsalted Butter

• Kosher salt and freshly ground black pepper

Chili sauce

• 1 T Gochugaru (Korean red pepper powder – can be bought in Korean stores/markets)

• 1 red Thai chile

• ½ cup hot chili paste

• 2 garlic cloves

• 1 pc. ginger (peeled)

• 2 T fish sauce

• 1 T freshly squeezed lime juice

• 1 T unseasoned rice vinegar


How to prepare:

Chili sauce

• Purée the garlic, ginger, chile, chili paste, fish sauce, lime juice, gochugaru, and vinegar in a blender until smooth. Octopus and Assembly

• In a large pot, heat 4 tablespoons of olive oil over medium-high heat and cook your chopped onions, carrots, and celery. Stir until softened for 8 to 10 minutes. Add coriander seeds and paprika and cook/stir until fragrant for at least 2 minutes.

• Add the wine, vinegar, and 6 cups of water. Season with salt and pepper and bring to a boil. • Add the octopus to your pot and reduce heat, make sure to only partially cover the pot. Simmer gently and occasionally turn the octopus until flesh is tender enough to cut with a spoon. This should take about 60–75 minutes.

• Transfer the octopus to a platter with a slotted spoon and let cool. Rub off the skin with paper towels and separate the tentacles and cut into equal lengths.

• Place your large cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. Toss the octopus and season with salt and pepper. Cook and turn occasionally until charred for 8–10 minutes. Brush with chili sauce and cook, turning occasionally until sauce is deeply caramelized for about 5 minutes. Remove from heat and add butter to coat.

• Toss your herbs, lime juice, and drizzle 1 tablespoon of oil in a small bowl and season with salt and pepper.

• For plating, smear the yogurt across the plate and place the octopus on top. Place the herb salad on the side and drizzle with more olive oil.


Recipe Reference:

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