Grilled Octopus with Cauliflower, Olives and Pimentón
1 whole 2-pound octopus
1 rib celery
4 cloves garlic
1 teaspoon black peppercorn
Ingredients for Salad:
1 cooked octopus
1 head cauliflower, broken into small pieces and blanched
1 cup loosely packed parsley leaves
½ cup extra virgin olive oil
1/8 cup red wine vinegar
1 T chopped fresh oregano
About 20 Gordal olives (or any mild green olive)
1 teaspoon smoked Spanish pimentón (paprika)
Salt and pepper
To complete Octopus:
Rinse the octopus thoroughly under cold running water. Add all ingredients to a pot large enough to hold everything. Cover with cold water, bring to a boil, reduce to a simmer and cook until octopus is tender, about 1.5 hours. Once tender, place entire pot in the refrigerator to cool, preferably overnight. Once octopus is cold, remove from liquid and pat dry. Store in the refrigerator until ready to grill.
To complete Salad:
Preheat a grill to high.
In a large bowl combine the Gordal olives, cauliflower, parsley, olive oil, vinegar and oregano. Season to taste with salt and pepper. Set aside to marinate.
To complete Dish:
Brush the octopus with more olive oil and place on the hot grill. Grill, turning often, until the octopus is slightly charred all over, about 5-7 minutes. Remove from the grill and chop into bite sized pieces and add to the rest of the salad. Mix thoroughly and spoon onto a serving platter. Sprinkle the pimentón over everything and serve.