The Daily Catch on Commercial Drive almost always has octopus. Either baby ones or frozen tentacles of the Pacific octopus.


Here's Rachael modelling 2kg of octopus.


Into the pot it went, with Greek oregano, onions, fennel, black peppercorns, olive oil, and a bit of water to cover the bottom of the pot.


1.5 hours of simmering later, here's what it looked like.

Next I trimmed the fat off (gelatinous layer - you can just pull / scrape it off) and crushed another couple of cloves of fresh garlic, cut up a fresh bulb of fennel, and added pepper and olive oil. Next up: the BBQ.


We put the octopus and the fennel right on the grill. It was cold outside, so even at 350C things cooled off pretty quickly.

We cooked it for about 15 - 20 minutes total. It was nice and crispy but still tender on the inside. A bit of char on the octopus and the fennel was tasty.


Here's the completed octopus, with a side of salmon marinated in maple syrup, brown sugar, and vanilla.

Happy octopus grilling!