🐙 🐙 Tender Charred Octopus 🐙 🐙
Royal Corona Beans, Charred Tomato, Jalapeño, and Lemon
Fried Capers, Fresh Oregano, Olive Oil
What better way to celebrate our great spring weather than with a charred smoky octopus appetizer? Truth be told, we actually cook outside on the Blaze Grill all year long here in Las Vegas, but it is especially nice in April when it’s not too hot and not too cold.
Here I begin with Cooked Octopus Tentacles (Pulpo Cocido). Among other places, this product can be found in the refrigerated seafood section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Preparation is as easy as opening the package.
The tender pre-cooked octopus is marinated in olive oil and dried oregano, then grilled until it is hot, smoky, and charred. It is plated with enormous creamy royal corona beans; charred tomatoes, jalapeños, and lemons; and fried capers. It is so tasty, colorful, and impressive that your guests will definitely think “restaurant quality.” Crusty bread makes a great accompaniment, along with a local IPA or a nice Sauvignon Blanc.
Charred Octopus Appetizer Recipe
- cooked royal corona beans (how to cook here)
- roma tomato, quartered
- jalapeño, thick sliced
- lemon, halved
- capers, patted dry
- olive oil
- dried oregano
- fresh oregano
- lemon juice
- sea salt and fresh ground pepper
Cut pulpo cocido tentacles into pieces – toss with olive oil, dried oregano, salt and pepper. Let marinate until room temperature (about 30 minutes). Then grill pieces over high heat until hot and charred in spots. About 3 to 4 minutes per side.
Tomato, Jalapeño, Lemon, Capers
Meanwhile cook tomato, jalapeño, and lemon in a pan with a bit of olive oil over medium-high heat until lightly charred on one side. Simultaneously, cook capers separately in a bit of olive oil until they burst.
Place warm beans on a platter. Arrange octopus, tomato, jalapeño, lemon, and capers over the beans.
Finish the dish with a drizzle of olive oil, squeeze of lemon juice, a sprinkling of sea salt, and some beautiful fresh oregano sprigs.
Serve with crusty bread.
More Octopus Recipes
Octopus Tacos with Bacon here
Octopus Pasta here
Spicy Charred Baby Octopus Skewers here
Charred Baby Octopus Salad here