Grilled Octopus with Garlic and Rosemary

Bring a large pot of water to the boil and fill a large bowl with ice-water. Blanch the octopus tentacles in the boiling water for 3 minutes, then remove with tongs and submerge in the ice-water for 2 minutes. This process washes and tenderises the octopus. Repeat this process with fresh water three times. 

Put the octopus in a stockpot filled with water. Cut one of the garlic bulbs in half, then add both halves to the pot along with the bay leaves and peppercorns. Bring this to a simmer and cook for 1.5 to 2 hours. To test the tenderness, pull out a tentacle and cut a small piece off; it should be soft and delicate, not chewy. 

While the octopus is cooking, preheat the oven to 180°C (350°F). Break the remaining garlic bulb up into cloves, then roast on a baking tray for 25 minutes. Remove the tray from the oven, scatter over the rosemary, drizzle over 20 ml (¾ fl oz) of the oil and sprinkle with the paprika. Return to the oven and roast for a further 7 minutes until the rosemary is crisp and extremely aromatic.

Once the octopus is ready, pour out most of the water (but make sure the octopus is still covered), drop in a few ice cubes and let cool to room temperature. Remove the octopus from the liquid, put in a large bowl and pour over the remaining oil and the white-wine vinegar. It can stay in the marinade for as little as 1 second to a maximum of 5 minutes before cooking – more than that and the vinegar will cook the octopus. 

Remove the octopus from the marinade and place it all in spirals in a large non-stick pan with a touch of the marinade. Cook over a high heat, letting all the vinegar cook off. When the octopus is golden on one side, then flip and repeat on the other side. Plate it up and cover with a scattering of the garlic cloves and the rosemary!