Millcroft Inn & Spa’s Grilled Octopus

Savor a Mediterranean classic with Executive Chef Petitjean’s grilled octopus paired with sweet & sour bell pepper, elevated by a tangy mustard vinaigrette and the punch of Kalamata Salsa. It’s not just a meal, it’s an experience! Tender, charred octopus is an exquisite dish for an impressive light meal or dinner-party first course. 

Grilled Octopus with Sweet & Sour Bell Pepper, Mustard Vinaigrette and Kalamata Salsa

Serves 4 people

Ingredients for Octopus:

1 each Octopus, 2 – 3 lbs
1 each large Carrot
1each large Onion
1 Bay leaf
2 Sprigs of thyme
1 Lemon
200 g White wine
2000 g Water

Method for Octopus:

1. Peel and cut carrot in half, peel and cut onion in half, cut lemon in half.
2. place all ingredients except the octopus in a large pot, cook for 20 minutes, then add the octopus and simmer for 90 minutes.
3. Remove octopus and cool down.
4. Cut tentacles and grill them or sear. 

Ingredients for Sweet & Sour Bell Pepper:

120 g Bell pepper, diced
20 g Red wine vinegar
1 Garlic clove, brunoised
10 g Kosher salt
10 g Sugar

Method for Sweet & Sour Bell Pepper:

1. Dice the bell pepper and finely brunoised the garlic clove.
2. Place pepper and garlic in a pot and cook until soft. Cool down.

Ingredients for Mustard Vinaigrette:

50 g Artichoke purée
34 g Whole grain mustard
4 g Kosher salt
35 g White balsamic vinegar
185 g Canola oil

Method for Mustard Vinaigrette: 

1. Purée the artichokes in a blender.
2. Add whole grain mustard, salt and white balsamic vinegar, and blend together.
3. Pour in slowly the canola oil while blending to form the vinaigrette.

Ingredients for Kalamata Salsa:

50 g Kalamata olives, sliced
25 g Red wine vinegar
50 g Canola oil
15 g Shallot, finely diced
Salt, season to taste

Method for Kalamata Salsa:

1. Slice the kalamata olives in ¼ inch thickness.
2. Finely dice the shallot and then combine with the red wine vinegar, canola oil and kalamata olives. Season to taste with salt.

Plate the octopus as pictured and enjoy. 

Wine Pairing – 2022 Cave Spring Chardonnay 

Wine pairing courtesy of Food & Beverage Manager Jeffrey Bursey from Millcroft Inn & Spa

I enthusiastically recommend the 2022 Cave Spring Vineyard Chardonnay to accompany the grilled octopus. This exquisite choice beautifully complements the charred notes from the grill. For red wine enthusiasts, consider a medium-bodied red like a Chianti or a Grenache—their robust flavors harmonize wonderfully with the octopus. Wine pairing compliments of Food & Beverage Manager Jeffrey Bursey from Headwaters Restaurant.