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Main Dish

Grilled local octopus with butter beans and cherry tomatoes

Chris Cosentino

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1 each Local octopus, about 8 pounds
3 gallons Braising liquid
4 cups Octopus marinade
4 cups Cooked butter beans
½ cup Parsley leaves, torn
1 cup Cherry tomatoes, split in half
2 each Fresh red jalapeno, sliced ¼ inch rings
1 each Red onion, sliced ¼ inch rings
1 each Lemon zested
Kosher salt, to taste
Fresh ground black pepper, to taste
Extra virgin olive oil

Octopus Braising Liquid
3 gallons Water
4 cups Mirepoix (carrot, celery, onion, roughly chopped)
2 heads Garlic, split
1 bunch Thyme
2 each Bay leaves
1 tablespoon Salt
1 tablespoon Fennel seed
1 each Lemon, juiced
1 tablespoon Champagne vinegar
1/2 cup White wine
2 each corks

Octopus Marinade
5 each Lemons zested and juiced
½ cup Garlic cloves
½ cup Parsley leaves
1 tablespoon Toasted coriander seeds
3 tablespoons Olive oil


Braise the cleaned octopus until tender (see below).

Once octopus is cool, marinate over night (see below).

Preheat the grill so it is very hot; place the octopus on the grill turning to allow even grill marks on the octopus. After it has been grilled place back into the marinade to cool.

Once the octopus has cooled, slice it into ½ inch slices and return to the marinade.

To prepare the salad, place the butter beans in a non-reactive mixing bowl. Add the jalapenos, red onions, and cherry tomatoes. Add the sliced octopus and torn parsley.

Dress the salad with the marinade and lemon zest, taste and adjust the seasoning to you liking, season with kosher salt and freshly ground black pepper.

To plate the dish use a platter or individual plates, depending on your preference. Place the mixed and dressed salad down on the platter, then finish with a drizzle of extra virgin olive oil and a grind of fresh black pepper.

Octopus Braising Liquid
When purchasing the octopus, have your local fish monger clean it for you. You should ask to get only what you will need--remember, it will shrink by 45% in weight when it's cooked.

Combine all ingredients in a large non-reactive stockpot.

Add the octopus and bring to a boil, turn down to a simmer, cook for 2 hours until tender.

Let the octopus cool in the cooking liquid overnight. Remove from the cooking liquid and rinse to remove the dried spices that may have stuck to the octopus.

Octopus Marinade
Smash the garlic, and coriander seeds in a mortar and pestle.

Transfer to a non-reactive mixing bowl, add the lemon zest, juice and olive oil. Chop the parsley leaves coarsely then add to the marinade. Season with salt and coarse black pepper.

Serves 6.

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