Blackened Honeyed Octopus

Introduction and History

The octopus is a versatile ingredient highly prized in Mediterranean cuisine for its unique texture and flavor. Ancient Greek and Roman texts often refer to the octopus as a staple in their diet due to its abundance in the Mediterranean Sea. This dish, Blackened Honeyed Octopus, takes inspiration from traditional grilling techniques used in these cultures while incorporating a modern twist with a sweet glaze.

The process of blackening originated in Louisiana, where it was made popular by chef Paul Prudhomme. It involves coating the ingredient in a spice mixture and cooking at high temperatures until a crust forms. For this dish, the contrast of sweet local honey glaze adds a delightful complexity, making it an exotic and flavorful seafood offering.

Ingredients

• Octopus - 2 pounds, cleaned
• Paprika - 2 tablespoons
• Cayenne pepper - 1 teaspoon
• Dried thyme - 1 tablespoon
• Garlic powder - 1 tablespoon
• Onion powder - 1 tablespoon
• Black pepper - 1 teaspoon
• Salt - 1 teaspoon
• Olive oil - 3 tablespoons
• Honey - 3 tablespoons
• Soy sauce - 1 tablespoon
• White wine vinegar - 1 tablespoon
• Lemon - zest and juice of one
• Fresh parsley - for garnish, chopped

Preparation

Cleaning the Octopus

If your octopus is not pre-cleaned, ensure that the beak, eyes, and ink sac are removed. Rinse thoroughly under cold water to eliminate any residual goo or sand.

Prepping the Marinade

In a large bowl, combine the olive oil, honey, soy sauce, white wine vinegar, lemon juice, and zest. Mix well to integrate all flavors. Submerge the cleaned octopus in the marinade, cover, and refrigerate for at least two hours to allow the flavors to permeate.

Cooking Process

Making the Spice Rub

In a separate bowl, blend the paprika, cayenne pepper, dried thyme, garlic powder, onion powder, black pepper, and salt to create the blackening rub.

Cooking the Octopus

Preheat your grill or stovetop skillet to high heat. While waiting, remove the octopus from the marinade and pat dry to prevent excess moisture. Generously coat the octopus with the spice mixture. Once the grill/skillet is hot, sear the octopus until a blackened crust forms, usually about 3 minutes on each side.

Check the tenderness by inserting a fork into the thickest part. Cook longer if necessary, using a timer as a guide to ensure the right cooking time.

Creating the Honey Glaze

While cooking, you can prepare the glaze. Heat 2 tablespoons of honey in a small saucepan over low heat, allowing it to thin slightly. Brush over the octopus in the last minute of grilling on each side, making sure not to burn the glaze.

Enjoying the Meal

Once cooked, transfer the Blackened Honeyed Octopus to a serving platter and sprinkle with fresh parsley. This dish is best served alongside a fresh Mediterranean salad or on a bed of spicy couscous.

The combination of sweet and spicy flavors makes it an excellent choice for an exotic dinner party. Pair it with a chilled white wine or a sparkling water infused with sliced citrus.

Remember, the secret to perfecting this dish lies in balancing the spice with the sweetness of the glaze. Enjoy and savor the unique, bold flavors of the Blackened Honeyed Octopus!