Grilled octopus with roasted fava beans and a warm duck fat vinaigrette of balsamic vinegar and roasted shallot. A restaurant-quality grill plate.
Grilled octopus is a dish that restaurants charge a premium for, but the technique is not difficult if you start with a cleaned octopus. Grill it until tender, which takes patience and medium heat. The real move in this recipe is the vinaigrette: duck fat heated with roasted shallot and balsamic vinegar. That warm vinaigrette over the octopus and 2 cups of roasted fava beans turns a simple grill plate into something much more substantial.
Duck fat carries flavor differently than olive oil. It coats your palate and lets the balsamic vinegar linger longer. The roasted shallot mellows into the fat while it heats, and when you drizzle it over the octopus, the warmth relaxes the grilled surface slightly. The fava beans are roasted separately and hold up against the richness of the fat. Pretty damn satisfying to get all three components on the plate together.
Tips for Grilling Octopus
Grill over medium heat for tenderness
High heat toughens octopus quickly. Medium heat gives the protein time to relax and become tender while still developing char on the surface.
If the tentacles curl up too much, press them flat with a spatula. Even contact with the grate means even cooking. Pull the octopus when it has some color but still gives when you press it.
Warm the duck fat vinaigrette just before serving
Heat the duck fat in a small pan, add the roasted shallot, and stir in the balsamic vinegar. The vinaigrette should be warm, not hot enough to sizzle when it hits the octopus.
Pour it over the plated octopus and fava beans immediately. As it cools, duck fat solidifies, so timing matters. A warm drizzle coats everything evenly.
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Grilled Octopus with Fava Beans and Balsamic Vinaigrette
Total Time: 50 minutes
Yield: Serves 4
Description
A sophisticated grilled octopus dish paired with roasted fava beans and a warm duck fat balsamic vinaigrette, perfect for a summer barbecue.
Ingredients
Units
Scale
Instructions
- Clean the octopus and grill it until tender.
- Roast the fava beans and set aside.
- In a pan, heat duck fat and add roasted shallots.
- Add balsamic vinegar to the pan and stir to create a vinaigrette.
- Serve the grilled octopus with roasted fava beans and drizzle with the warm vinaigrette.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 10
- Carbohydrates: 15
- Fiber: 5
- Protein: 25
Frequently Asked Questions
Where can I buy duck fat?
Most specialty grocery stores carry rendered duck fat in jars. It is also available online. One jar lasts a long time since you only need 2 tablespoons for this vinaigrette.
Can I substitute the fava beans?
Edamame or lima beans are the closest in texture and size. Fresh fava beans have a distinct grassy flavor that is hard to replicate, but roasted edamame work well as an alternative.
How long does it take to grill octopus?
Depending on the size, 15 to 20 minutes over medium heat. The octopus should be charred on the outside and tender when sliced. Test a tentacle tip by cutting into it with a knife.