Grilled Spanish Octopus

Recipe provided by Chef Rainer Schwarz of Driftwood Kitchen, The Deck, and Hendrix

Heirloom Tomato Vinaigrette
5 Heirloom tomatoes (small diced)
1 shallot (small diced)
½ cup Pedro Ximenez
¼ cup Capers
1 cup Agrumato lemon oil
Sea Salt & Pepper (to taste)

Chickpea Puree Ingredients:
2 cups of chickpea’s
1 Meyer lemon
Extra virgin olive oil

Braised Octopus Ingredients:
1 Spanish Octopus 4/6
1 bottle of red wine
4 cloves garlic
1 leek
2 tbs crushed chili flakes
2 bay leaves


  1. Start by rinsing the octopus by hand scrubbing. Next saute leeks and garlic in a pot until soft, deglaze with the red wine and drop the octopus in the liquid. Let it simmer for 25 minutes or until tender. Once done take the octopus and allow it to cool. While the octopus is going you can start the vinaigrette, this goes as follows combine all ingredients except the Agrumato and mix well, then slowly incorporate the oil until the right consistency is achieved. Let the ingredients infuse for 20-30 minutes.
  2. Next, Place the chickpea’s in a food processor, gradually add the extra virgin olive oil until puree is smooth. Now take the puree and pass it through a chinois, Finish with the juice of the Meyer lemon and sea salt.
  3. Once the octopus is cooled, you want to slice the tentacles on a slight bias. To plate the dish you want to spread the chickpea puree on the plate, then lay the octopus on the puree. Finishing with a generous amount of the heirloom tomato vinaigrette on top of the octopus. Sprinkle za’atar over the dish to complete.