Grilled Octopus With Chili-Herb Oil Recipe
Grilling, Smoking, and Barbecue
1/2 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons crushed or minced Calabrian chilies in oil, or a coarse chili paste such as sambal oelek
1 teaspoon minced fresh oregano leaves
Lemon wedges, for serving
Frisée or other leafy greens, for serving
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. In a medium bowl, stir together olive oil, chilies, and oregano. Season lightly with salt and set aside. The sauce can be held at room temperature for up to 5 hours; refrigerate if storing longer and return to room temperature before using. If you want to grill the octopus whole, leave it as-is. Alternatively, you can break the octopus down into parts, separating the head from the tentacles ; you can then leave the tentacles in sections, or separate them all into individual pieces. When ready to grill, lightly drizzle olive oil all over the octopus and season lightly with salt. Set on grill directly over the coals and sear until browned and crisped, about 4 minutes Carefully flip octopus and brown the other side, about 4 minutes longer. Transfer to serving plates or platters if you want to serve the pieces as-is, or transfer them to a work surface if you want to cut them into smaller pieces, then arrange on serving plates. Stir sauce to mix, then spoon over octopus. Serve with lemon wedges and some leafy greens lightly dressed in olive oil and seasoned with salt.