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Grilled Octopus with Za’atar Spiced Chickpea Salad

This recipe is from Global Flavors, Local Ingredients in our Summer 2023 issue.

  • 1 whole octopus
  • 1 wine cork
  • 4 cloves garlic
  • 1 teaspoon red pepper flakes
  • 1 bunch of thyme
  • Chickpea Salad
  • 2 cups cooked chickpeas
  • 3 tablespoons sherry vinegar
  • 3 tablespoons garlic
  • 1/4 cup chopped parsley
  • 1/4 cup chopped scallions
  • 2 tablespoons Za’atar spice
  1. Make the octopus

    Note: The cork is an old Italian tradition to help tenderize. Does it really help? Not sure, but it doesn’t hurt.

    In a large pot, add all ingredients, cover with cold water, bring to a boil, and reduce to a simmer for 30 minutes. Drain, and place hot octopus in a bowl. Add liberal amounts of extra virgin olive oil, garlic, and fresh lemon juice. Let cool for several hours. To serve, separate legs. Grill over high charcoal heat until slightly charred. Serve with chickpea salad.

  2. Make the chickpea salad

    Combine ingredients. Let chill for an hour and serve with grilled octopus.  

Chef Jon Davies
Executive Chef