If you’re looking for an outdoor dish to explore your culinary talents, look no further than this recipe for Grilled Octopus, Crispy Potatoes, and Carrot Soubise. This dish provides the perfect balance of textures, flavors, and colors for any outdoor foodie looking for something special. The combination of smoky char from grilling the octopus over hot coals with the sweetness from fresh carrots gives this entrée a wonderfully complex flavor profile that will leave you wanting more! So, let’s get started on whipping up this wonderful delight!
I’d love to claim that the idea for this recipe just popped into my head one day, but alas, it did not. I have been traveling a lot over the past few months, and on those travels, I have been fortunate to eat at some amazing restaurants. The inspiration for this dish came from Uchi in Dallas, Texas. I absolutely ADORE this restaurant, and if you ever find yourself in the uptown neighborhood of Dallas, I highly recommend you check it out.
This octopus was my favorite bite from a fantastic dinner, and I was so motivated to see if I could make this work in my outdoor kitchen.
Octopus at Uchi Dallas
Be Wild Eats Octopus
Octopus is not only a great Pacific Northwest seafood but also a common ingredient in many cuisines around the world, including Portuguese, Spanish, Peruvian, and Japanese. (The last two are my ABSOLUTE favorite!)
Don’t be scared! This dish may seem intimidating, but it’s actually super easy to make. All you need is time to gather the ingredients and do some prep work. Sure, there are a few steps involved, but once you’ve got everything ready, it’s just a matter of putting it together, chowing down, and wowing your guests!
Note: If you find raw octopus, you will want to steam or braise it beforehand (see FAQ below!), and of course, try to use fresh carrots from your local farmer’s market.
Ingredients
- Octopus, pre-steamed or braised (see FAQ)
- Carrots
- Onion
- Garlic
- Chicken Broth
- Heavy Cream
- Butter
- Sugar
- Vinegar
- Shallot
- Potatoes
- Trout Roe
- Micro Greens
- Oil for Frying
- Salt and Pepper
Now, on to the carrot soubise. So what is soubise anyway?
Soubise is a classic French sauce made primarily from onions, butter, and heavy cream. Its mild onion flavor and creamy texture make it a versatile addition to various culinary creations. Here, we are giving the traditional soubise the fresh, sweet flavor of spring carrots.
FAQ for Easy Grilled Octopus and Carrot Soubise
- Can I put raw octopus directly on the grill?
NO! You should braise or steam your octopus before grilling it. Directly grilling octopus will result in a rubbery texture that is hard to eat. To braise, simmer the octopus in water with aromatics like bay leaves, garlic, and wine for about 30-45 minutes until it’s slightly tender. You can also add a wine cork to the cooking liquid, as it’s believed to help tenderize the meat. - How long should you grill octopus?
Octopus tentacles should be grilled over medium-hot coals for 3-4 minutes per side. You want a light char, but you do not want to overcook. - Where do you purchase octopus?
I’ve found octopus at my local market and at Costco here in Bend, but I understand that not everyone can be so lucky! In larger cities, try your local Asian market. Online, you can purchase octopus through D’Artagnan or All Fresh Seafood. I
From the fresh carrot flavor of the soubise to the smokey hit of flavor that comes from the octopus, this dish is sure to add a special touch to any outdoor dinner or celebration. So why wait? Make some Grilled Octopus and Carrot Soubise for your next gathering and show off what you can do! Don’t forget to share it with your friends and followers on Instagram, and be sure to stag #bewildeats.
Grilled Octopus, Crispy Potatoes and Carrot Soubise
Ingredients
For the Soubise…
- 2 tbsp butter
- 1 onion diced
- 5 large carrots diced
- 1 cup chicken broth
- 2 cloves garlic grated
- 1 tsp ginger grated
- 1 cup heavy cream
For Pickled Shallots…
- 2 shallots thinly sliced
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/2 tsp salt
For the Crispy Potatoes…
- 7-8 small white potatoes thinly sliced
- salt
- oil for frying
For the Grilled Octopus…
- 1 cup olive oil
- 1 lb octopus tentacles steamed or braised
- trout roe for garnish
- micro greens for garnish
Instructions
For the Soubise…
- In a deep skillet or saucepan, heat butter over medium-low heat. Add onions and cook for 2 minutes. Add carrots and continue to cook for another 5-7 minutes. Add in chicken broth, garlic, and ginger. Simmer for 10 minutes.
- Stir in heavy cream. Cook for another 2-3 minutes. Let cool and puree in a blender. Can be made up to 3 days ahead if stored chilled.
For Pickled Shallots…
- In a small saucepan, mix together vinegar and water. Over medium heat, add sugar and stir until dissolved. Add shallots and chill for at least 1 hour.
For the Crispy Potatoes…
- In a heavy bottom pot, heat oil to 350 degrees Fry potatoes for 4-6 minutes. Remove with a slotted spoon and salt immediately.
For the Grilled Octopus…
- Marinate the octopus in olive oil for 30 minutes. Meanwhile, heat the campfire or grill to medium-high heat.
- Cook octopus on the grill for 5 minutes a side. Season if needed. Let cool slightly and slice. Serve with carrot soubise sauce and pickled shallot. Garnish with trout roe and micro greens.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
