What's Pressoir cooking

June 22, 2021
by Justine Puaud

Summertime Grilled Octopus

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon. Simple, yet deliciously satisfying!

Ingredients for the octopus

• 3 ½ pounds octopus, head and beak removed

• 2 tablespoons extra virgin olive oil

• 1 lemon

• Garlic

• old bay seasoning

• shallots

• herbs (thyme and bay leaves)

Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, shallots, lemon juice, old bay spices and herbs; bring to a boil over high heat. Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 30 to 45 minutes. Remove from heat and cool for 30 minutes.

Start your marinade with olive oil, garlic and lemon juice. Leave the octopus overnight in the fridge.

The next day, grill octopus in a traditional BBQ or Big Green Egg until charred on all sides, 3 to 4 minutes per side. Remove it from the heat when the skin is slightly crispy.

Ingredients for pea purée

• 2 cups fresh shelled peas

• smoked bacon

• onions

• chicken broth

• herbs including chives, parsley, coriander and dill

Bring 1 cup water and chicken broth to a boil and covered pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes. Drain peas through a strainer set over a bowl; reserve cooking liquid.

Add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add onion and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Transfer bacon and onion to a small bowl. Add cooked peas and herbs to bacon mixture into a blender and get a smooth purée.

I recommend pairing this dish with a white wine with good acidity and souplesse. We decided to treat ourselves and opened a Meursault 2014 from Domaine des Comtes Lafon. The vibrant acidity and freshness in the wine balance with the spiciness and smokiness of the octopus and sweetness in the pea purée.

Bon appétit!