Grilled Octopus With Papaya Citrus Gastrique

Ingredients

• 2 pounds Whole octopus, cleaned
• 1.5 cups Ripe papaya, peeled and cubed
• 0.5 cup Champagne vinegar
• 0.25 cup Granulated sugar
• 0.5 cup Fresh orange juice
• 2 tablespoons Fresh lime juice
• 3 tablespoons Extra virgin olive oil
• 3 pieces Garlic cloves, smashed
• 4 pieces Fresh thyme sprigs
• 1 teaspoon Smoked paprika
• 1 to taste Kosher salt and black pepper

Instructions

1. 1

   Place the octopus in a large pot with the garlic, thyme, and enough salted water to cover; simmer gently for 45-50 minutes until tender.

2. 2

   While the octopus simmers, prepare the gastrique by heating sugar in a small saucepan over medium heat until it melts and turns a light amber color.

3. 3

   Deglaze the sugar with champagne vinegar, then add the orange juice and cubed papaya.

4. 4

   Simmer the papaya mixture for 10 minutes, then blend until smooth and strain through a fine-mesh sieve; stir in lime juice and set aside.

5. 5

   Remove the octopus from the pot, pat dry thoroughly, and toss with olive oil, smoked paprika, salt, and pepper.

6. 6

   Preheat a grill or cast-iron grill pan to high heat.

7. 7

   Sear the octopus tentacles for 3-4 minutes per side until deeply charred and crispy.

8. 8

   Slice the tentacles and serve immediately drizzled generously with the warm papaya citrus gastrique.