Grilled Octopus
Chickpea Purée, Herb Purée, Chickpeas, Celery Leaves, Fresh Herbs
Chef Victor Rosado of AHU|MAR at Dua Miami | Miami, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Octopus:
1 whole octopus
1 cup chopped yellow onions
½ cup chopped celery
½ cup chopped carrots
2 grams thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ ounce red wine
Chickpea Purée:
250 grams chickpeas
110 grams tahini
50 grams lemon juice
15 grams extra virgin olive oil
12½ grams lime juice
½ gram lemon zest
Kosher salt
Ground black pepper
Herb Purée:
100 grams chopped yellow onions
10 grams chopped garlic
40 grams fresh parsley, stemmed
10 grams fresh oregano
25 grams extra virgin olive oil
Kosher salt
To Assemble and Serve:
Ground paprika
Extra virgin olive oil
1 tablespoon chickpeas
Chopped parsley
Lemon zest
Kosher salt
Ground black pepper
Celery leaves
METHOD
For the Octopus:
Heat oven to 300°F. Place octopus on a work surface and massage 20 minutes. Transfer to a hotel pan and set aside. In a mixing bowl, combine all remaining ingredients. Add to hotel pan with octopus. Cover with aluminum foil and cook 90 minutes. Transfer cooked octopus to a parchment paper-lined sheet tray and let cool. Once cooled, cut tentacles to desired length. Transfer to an airtight container and refrigerate.
For the Chickpea Purée:
In a Vitamix Commercial blender, combine all ingredients until smooth. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.
For the Herb Purée:
In a sauté pan over low heat, add onions and garlic. Cook until fragrant, but not caramelized. Remove from heat and let cool. Bring a pot of water to a boil. Blanch herbs then immediately shock in an ice bath and let cool. Once cooled, squeeze out all excess water. Transfer to a Vitamix Commercial blender with cooked alliums and all remaining ingredients. Purée until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. In a mixing bowl, add 1 Octopus tentacle and season with paprika and oil. Toss to evenly coat. Grill Octopus until evenly charred and cooked through. Set aside. In a mixing bowl, season chickpeas with oil, parsley, lemon zest, salt, and pepper. Set aside. On one side of a serving plate, spread desired amount Chickpea Purée. Top with 1 thin line Herb Purée followed by grilled Octopus and dressed chickpeas. Garnish with celery leaves. Finish with a few dots Herb Purée.
