Recipes // Appetizers // Skewered Charred Octopus

Skewered Charred Octopus


By Todd English


  • 6 oz octopus, Portuguese pulpo
  • 1 ea orange, sliced into rings
  • 3 sprigs rosemary
  • ½ cup green olives
  • 1 pint chick peas, soaked or canned
  • 5 cloves garlic, minced
  • ½ bunch parsley, chopped
  • TT salt and pepper
  • 1 cup olive oil
  • ¼ bunch cilantro
  • ¼ bunch of oregano
  • 1 ea shallots, minced
  • 1 ea thai chili
  • 1 ea lemon, fully zested
  • 1 oz sriracha
  • 5 oz aioli or mayonnaise


  1. Add green olives to a basic falafel base; chick peas, 3 cloves of garlic, half of the parsley, salt, and pepper.
  2. Place in a robot coupe until thick and paste-like.
  3. Roll into small balls and fry. Braise octopus in its own natural juices, sliced oranges, and rosemary.
  4. Then cut into small pieces and cook over a char grill.
  5. Skewer octopus and falafel and coat in salsa verde; cilantro, oregano, parsley, garlic, shallots, Thai chili, lemon zest, salt and pepper, and olive oil.
  6. Mix Sriracha in with aioli or mayonnaise.
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