Charred Vadouvan Octopus with Grilled Watermelon and Olive Salsa Verde
This Charred Vadouvan Octopus with Grilled Watermelon and Salsa Verde is smokey, crunchy, sweet, bright, refreshing, aromatic, and incredibly satisfying.
Servings Prep Time
4servings 30minutes
Cook Time
30minutes
Servings Prep Time
4servings 30minutes
Cook Time
30minutes
Ingredients
Octopus
Olive Salsa Verde
Garnishes
Instructions
Octopus
  1. Start by placing the octopus and 2 tbsp vadouvan spice to the pressure cooker or a stock pot. Add enough water to cover octopus. Cover with lid and cook on low for 45 minutes in the stock pot or for 15 minutes in the pressure cooker. Once cooked, remove octopus from pot. Place in fridge until just before serving/grilling.
Salsa Verde
  1. Place all of the ingredients in a small bowl and stir to combine. Season with salt if needed.
Grilling
  1. Preheat grill according to manufactures instructions. Drizzle olive oil on the fennel and watermelon and season with salt. Place watermelon on skewers. When the grill is hot, place watermelon skewers and fennel on hottest spot of grill (you want to get great grill marks without overcooking either item). Grill watermelon for 2-3 minutes, rotating to grill each side. Remove skewers once cooked. Grill fennel for 5-8 minutes, or until charred and slight soft.
  2. Sprinkle remaining vadouvan spice and salt on the cooked octopus, drizzle with olive oil, and place on hot grill. Grill for 10-15 minutes, or until charred and slightly crispy.
  3. Serve hot octopus with watermelon, fennel, salsa verde, and grilled bread.