Ingredients
Directions
- 1
Boil a large pot of water. Using tongs, dip octopus into water 3-4 times until tentacles are nicely curled. Transfer to a board and locate the hard beak on bottom of octopus. Cut around it and remove. Slice off head and then cut the octopus into 4 sections.
- 2
If cooking sous vide: vacuum seal each section and set in a 173°F water bath for 5 hours. Transfer to ice water to chill. Store for up to 3 days before grilling.
- 3
If boiling: place octopus in a pot and cover with cold water. Bring to a simmer and cook for approximately one hour, or until a knife easily slides in. Allow octopus to cool and then transfer to fridge. Store for up to 3 days before grilling.
- 4
To make the chili oil, finely chop the garlic and chili and combine in a bowl with the zest from one lemon, parsley, olive oil and a pinch of salt.
- 5
When ready to grill, heat grill over high. Pat octopus dry and drizzle with oil. Char octopus for several minutes per side, moving it around to avoid burning.
- 6
Toss grilled octopus with chili oil and serve with harissa mayo.
