This dish features tender octopus, first braised for optimal tenderness, then grilled and basted with fiery Tunisian harissa. A red chili paste infused with garlic, cumin, caraway, and olive oil. The charred edges meet smoky heat in a dish that is vibrant, satisfying, and boldly Mediterranean.
In a large pot, combine octopus, bay leaf, onion, garlic, vinegar, and a generous pinch of salt.
Cover with water and bring to a gentle simmer.
Cook for 45–60 minutes, or until a knife slides easily into the thickest part of a tentacle.
Remove and let cool slightly. Cut into manageable pieces (tentacles or large chunks).
In a bowl, whisk together harissa paste, olive oil, garlic, lemon zest, lemon juice, cumin, and seasoning.
Toss warm octopus pieces in the marinade. Let sit 15–30 minutes (or up to 4 hours in the fridge).
Preheat a grill (or grill pan) over medium-high heat.
Lightly oil the grates.
Grill octopus for 2–3 minutes per side, brushing with remaining marinade until lightly charred and smoky.
Remove and rest for 5 minutes.
Slice tentacles into bite-sized pieces or serve whole for dramatic plating.
Garnish with herbs and a drizzle of olive oil.
Serve with:
Lemon wedges
Couscous, grilled flatbread, or charred vegetables
A cool yogurt sauce or tahini dip (optional)
Use calamari or squid for a quicker version
Add chopped preserved lemon to the marinade
Mix harissa with yogurt for a creamier glaze
White wine: Dry Riesling, Vermentino, or Albariño
Rosé: Dry Provençal-style
Non-alcoholic: Cucumber-mint lemonade or chilled hibiscus tea
4 servings