Tender grilled octopus pairs naturally with bright citrus, avocado, and fresh herbs, creating a lighter California-inspired seafood dish with smoky depth and clean coastal flavor. Charred lemon and olive oil enhance the richness without overpowering the octopus itself.

Ingredient List

• 1 Octopus Flower Pack (6 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp olive oil

Braising Liquid

• 1 onion, halved
• 1 lemon, halved
• 3 garlic cloves
• 2 bay leaves

Salad

• 2 avocados, sliced
• 1 fennel bulb, thinly sliced
• 2 oranges, segmented
• 2 cups arugula
• 1/4 cup parsley, chopped
• 1 lemon, halved
• 2 tbsp olive oil
• 1 tsp champagne vinegar
• Kosher salt to taste

Process

1. Fill a large pot with water and add onion, lemon, garlic, and bay leaves. Bring to a gentle simmer.
2. Submerge octopus and simmer gently for 45–60 minutes until tender.
3. Remove octopus and pat dry thoroughly.
4. Preheat grill to high heat (500–650°F).
5. Grill lemon halves cut-side down until lightly charred.
6. Toss octopus with olive oil, kosher salt, and black pepper.
7. Grill octopus 2–3 minutes per side until lightly charred and caramelized.
8. Toss fennel, arugula, orange segments, parsley, olive oil, champagne vinegar, and salt together.
9. Slice octopus into serving pieces and arrange over salad.
10. Finish with avocado and charred lemon juice before serving.