Grilled Octopus with Strained Buffalo Yogurt and Preserved Lemon Salsa
Octopus is cooked until perfectly tender using a foolproof simmering method, then grilled over flames and served atop a bed of thick, strained buffalo yogurt. The dish is finished with a zesty preserved lemon salsa made from finely chopped preserved lemons, fresh herbs, garlic, chilli, lemon juice, and extra virgin olive oil, plus a drizzle of paprika oil. It’s a vibrant, al fresco sharing plate, ideal when paired with warm flatbread and cold beers.
Ingredients 11
Strained Buffalo Yogurt
750 g buffalo yogurt, vannella cheese
sea salt, to season
Preserved Lemon Salsa
300 g Preserved Lemon
3 ‒ 4 stems fresh coriander, finely chopped
3 ‒ 4 stems parsley, fresh, finely chopped
1⁄2 garlic clove, finely crushed
1 birds-eye chilli, finely chopped
1⁄2 lemon, juice, plus more if needed
100 ml Extra Virgin Olive Oil
sea salt, to taste
Grilled Octopus
1.8 kg octopus, cleaned, beak removed, guts removed, eyes removed
100 ml Extra Virgin Olive Oil
2 tbsp Smoked Paprika
sea salt, to taste
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Method 16
Day 1
Stir a few pinches of sea salt into the , directly in the tub, until smooth.
Cut a piece of cheese cloth and fold it once over so that there are two layers of cloth (once folded, you will need about a 30cmx30cm area), then lay it over a colander (a used ricotta basket works well).
Spoon the salted mixture into the centre of the cloth, then gather the corners of the cloth together.
Place the colander over a bowl underneath to catch the whey that drips out (it’s important the cloth is not sitting in direct contact with the bowl so that the whey can properly strain away from the ).
Leave it to strain for a minimum of 12 to 24 hours in the fridge.
Day 2
Bring a large pot of water to a boil.
Holding the by the head, briefly dunk the octopus in and out of the water three times before fully submerging it. Reduce the heat to a low flame and gently simmer.
Cook for 35-40 minutes, or until the is tender. Test tenderness by inserting the prongs of a fork. If met with little resistance, the octopus is ready, if it still feels quite firm it may need an additional 5 minutes (note, it is completely normal that the octopus has reduced in size during the cooking process).
Once tender, use tongs to remove the from the water and allow it to cool completely. At this stage the octopus can be stored in the fridge for a later stage, or you can start grilling it immediately.
Drizzle the cooled with some , the , and season with a pinch of sea salt. Coat it well.
Place it onto a . Grill for a couple of minutes on each side, until nicely charred all over.
Meanwhile, prepare the preserved lemon salsa. In a bowl, combine the finely chopped , 4 tablespoons of the liquid from the preserved lemon jar, the chopped fresh , and , with the and .
Taste a little to check for seasoning and lemon flavour (it should have a big bright punch of acidity which will cut through the richness of and in the dish, so go ahead and the other half of the lemon, if required).
To assemble, spoon the onto a serving platter and spread it out with the back of a spoon.
Pile the grilled on top, then spoon the all over.
Stir the remaining with the other 1 Tbsp of smoked paprika and drizzle it all over.
Anthony Silvio's tips
Octopus is notorious for being tough, and difficult to cook. But no more! This method is both simple and full-proof, ensuring tender octopus every single time.
The strained buffalo yogurt needs to be prepared a day ahead.
The longer you strain it, the thicker the end result will be.
At this stage the octopus can be stored in the fridge for a later stage, or you can start grilling it immediately.
For this recipe, I used 'Zee's Love In A Jar' Preserved Lemon and Paprika Oil products.
