Grilled octopus with tomato, wild oregano, red wine vinegar and anchovies

Name: Grilled octopus with tomato, wild oregano, red wine vinegar and anchovies recipe
Yield: 6
Ingredients: 750g medium mixed heirloom tomatoes, thickly sliced; 6 anchovies, roughly torn; 1 tsp dried wild oregano (see note), plus extra to serve; 40.00 ml extra virgin olive oil, plus 40.00 ml extra to brush; 20.00 ml red wine vinegar; Crusty bread, to serve; 500ml white wine; 25g salt; 1 red onion, quartered; 1 celery stalk, chopped; 4 garlic cloves, bruised; 1 rosemary sprig; 1 long red chilli, chopped; 2.00 tsp whole black peppercorns; 4-6 (800g total) octopus tentacles

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P17 Grilled octopus with tomato, wild oregano, red wine vinegar and anchovies

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by Glenn Laurie

GLENN LAURIE, LA CANTINA CHEF

May 01, 2023

“We grow about 10 or 15 different varieties (of heirloom tomatoes), but the one I would use most is the Santorini. It’s a lovely deep red tomato that has a really nice, sweet flavour.” – Glenn Laurie

750g medium mixed heirloom tomatoes, thickly sliced
6 anchovies, roughly torn
1 tsp dried wild oregano (see note), plus extra to serve
2 tbs extra virgin olive oil, plus 1 tbs extra to brush
1 tbs red wine vinegar
Crusty bread, to serve

Octopus

2 cups (500ml) dry white wine
2 tbs (25g) salt flakes
1 red onion, quartered
1 celery stalk, chopped
4 garlic cloves, bruised
1 rosemary sprig
1 long red chilli, chopped
1 tsp whole black peppercorns
1 tsp whole black peppercorns
4-6 (800g total) octopus tentacles

Method

1.

For the octopus, place all ingredients except the octopus in a stockpot with 5L water. Bring to the boil. Dunk the octopus into the mixture 3 times, then submerge. Turn off the heat, cover and stand for 15 minutes. Transfer octopus to a wire rack set over a baking tray to chill.
2.

Place tomato in a large bowl. Season generously with salt flakes. Combine anchovy, oregano, oil and vinegar in a bowl and season. Drizzle half over tomatoes.
3.

Preheat a barbecue or chargrill plate to high (for best flavour, use a charcoal grill). Brush octopus with extra oil and season with salt flakes and freshly ground black pepper. Grill for 5 minutes each side until lightly charred.
4.

Arrange the tomato and octopus on a serving plate. Drizzle over the remaining dressing. Serve with bread and extra oregano.

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Recipe Notes

You’ll need a large stockpot for this recipe.

A good deli or greengrocer will have wild oregano (it’s sold in large packets and is dried on the stem). If not, use fresh oregano, but double the amount.