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–+ servings
Searing octopus or polvo on the plancha, a flat cast iron surface on the grill.
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Yield: 4 people

Polvo a la Plancha; Grilled Octopus with Perfect Char

Cook Time: 1 hour 30 minutes
Author: Andrew Gavin
Polvo a la Plancha; Grilled Octopus with Perfect Char
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Ingredients
 

  • 3 lbs octopus, can be frozen
  • 1 onion, sliced in half
  • 1 garlic bulb, sliced in half
  • 5 bay leaf
  • 10 black peppercorns
  • ¼ cup kosher salt, a dried kombu leaf can be used instead to add more character to the dish
  • olive oil or a high heat oil such as grape seed oil
  • paprika, optional, for extra smokiness

Equipment

  • 1 large pot
  • 1 plancha or cast iron pan
  • 1 grill can use stop top as alternative, but may be smoky inside

Instructions
 

Cooking the Octopus

  • If the octopus is frozen, thaw.
  • Set a pot large enough to submerge the octopus on a stove.
  • Fill with enough water to submerge the octopus.
  • Add onion, garlic, bay leaf, salt, peppercorns to the pot.
  • Bring to a boil.
  • While the water warms up. Clean the octopus. Remove the eyes and beak from the octopus. You can cut a wedge above and below the eyes to remove. Then you can push out the beak with your fingers from where you made the cuts. Keep the head attached.
  • Once the water is boiling, use tongs to securely grab the octopus by the head.
  • Dip the octopus 3 times, fully submerging the octopus each time for a few seconds.
  • Then submerge the octopus and bring the pot to a light boil. Once it reaches a boil reduce to a strong simmer.
  • Cooking octopus in a pot of stock.
    After the 45 minutes are complete, turn off the heat and cover with a lid. Let the octopus rest in the pot for 25 minutes.
  • Cook the octopus in a strong simmer for 45 minutes.
  • Once this time has been completed, remove the octopus from the pot and onto a cutting board.
  • Once cool enough to handle, remove the head of the octopus and then cut the tentacles into individual pieces. The head can be used in a seafood salad or octopus rice as desired.

Grilling the Octopus on the Plancha

  • Place a plancha or flat cast iron pan on a grill and turn the heat to high.
  • Coat the tentacles with olive oil or a high heat oil such as grape seed oil. If using paprika season the tentacles with the paprika.
  • Searing octopus or polvo on the plancha, a flat cast iron surface on the grill.
    Once the plancha is hot place the tentacles on top and sear for 3-4 minutes. Then flip each tentacle over and sear for another 3-4 minutes. There should be a nice crust on each side.
  • Remove the tentacles and serve.
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