GRILLED OCTOPUS
SPERO
Tender octopus slowly poached, chargrilled and finished with a fragrant shallot dressing, herbs and citrus. A signature Spero favourite inspired by Mediterranean flavours.
PREP TIME
20 Mins
COOK TIME
80 MINS
SERVES
12
INGREDIENTS
OCTOPUS
- 3kg large octopus tentacles, cleaned and tenderised
- 10L water
- 450g rock salt
- 1L white wine vinegar
BOUQUET GARNI
- Bouquet Garni
- 15 bay leaves
- 15g coriander seeds
- 10g black peppercorns
SHALLOT DRESSING
- 1 golden shallot,
- finely diced 1 long red chilli, finely diced
- 75ml olive oil
- 75ml confit garlic oil
TO FINISH
- Salt
- Aleppo pepper
- Dried oregano
- Vermouth vinegar
- Flat-leaf parsley
- Lemon wedges
INSTRUCTIONS
STEP 1
Place the water, rock salt, vinegar and bouquet garni into a large pot and bring to 74°C.
STEP 2
Slowly add the octopus, maintaining the temperature throughout cooking.
STEP 3
Cook until tender, checking after 1 hour and 20 minutes, then every 10 minutes thereafter.
STEP 4
Remove from the cooking liquid, spread onto trays and allow to cool completely before portioning.
STEP 5
Combine the shallot dressing ingredients in a bowl.
STEP 6
Grill or char the octopus until lightly caramelised.
STEP 7
Finish with shallot dressing, seasoning, parsley, a splash of vermouth vinegar and fresh lemon.
DISCOVER SPERO
Spero is the kind of family-owned beach style eatery that you might find in Corfu Town. The menu includes Greek favourites but goes far beyond as well, with a selection from Tzatziki, Calamari, Spanakopita and Greek Meatballs to Saganaki Grilled Cheese or Confit Lamb Shoulder. Spero specialises in the highest quality local produce with a perfect splash of Mediterranean flavours.
