Recipe for Grilled Octopus with Fregola Sarda from Chef Alex Guido

Executive Chef Alex Guido at Fanny Bay Oyster Bar and Shellfish Market in Vancouver has just created some delicious new additions for their new spring menu. As of March 20th, you’ll find this refreshing Grilled Octopus with Fregola Sarda on Fanny Bay’s menu, but Chef Guido also the recipe with us if you want to make it yourself at home. It’s a light and healthy choice for warmer weather, with the grilled octopus bringing BBQ smokiness, and the salad of fregola, vegetables, and herbs adding springtime crunch. Packed with vibrant flavours, this dish is a delicious way to embrace the season’s focus on fresh ingredients.

Grilled Octopus with Fregola Sarda

Ingredients:

• 150g octopus. About 1 or 2 tentacles depending on size
• 1 red bell pepper (diced)
• 1 stalk celery (diced)
• 2 shallots (diced)
• 1 cup olive oil
• 1/2 lemon juice
• Salt and pepper to taste
• 1 cup Pearl couscous (also known as Israeli couscous, or Fregola sarda)
• 1 tablespoon chopped parsley

Directions:

For octopus

1. Fill a pot large enough to hold the octopus and enough cold water to cover. Set over high heat. Bring water to a simmer, then lower heat to maintain simmer. Cook until octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; keep in mind that this time is a rough estimate, and the octopus may be done sooner or it may take longer, but it will get there.
2. Let octopus cool in the cooking water. Drain
3. Combine olive and lemon juice and season with salt and pepper to taste
4. Marinate cooled-down cooked octopus in about 2 tablespoons of lemon olive oil, salt and pepper.
5. Grill Octopus on grill or broil in oven until charred lightly.

For Fregola Sarda

1. Cook 1 cup of fregola sarda in salted boiling water, about 6 minutes until tender (like pasta)
2. Cool down
3. Mix with diced vegetables, chopped parsley and dress with 2 tablespoons of lemon olive oil mixture. Season with salt and pepper to taste.

To Finish

1. Spoon fregola salad onto plate, and place grilled octopus on top.
2. Garnish with half a grilled lemon, and sprigs of parsley.