Grilled Octopus with Cauliflower Puree and Padrón Peppers

If using raw octopus, wash it thoroughly. In a large pot with salted water, bay leaves, peppercorns, and garlic cloves, cook until tender for approx. 45–60 minutes. Let it cool in the cooking water to keep it juicy. This step is omitted for pre-cooked octopus (sous-vide).

Cut the octopus into bite-sized pieces or leave the tentacles whole. Marinate with 2 tbsp olive oil, salt, pepper, and a little lemon juice. Grill sharply on a hot grill or in a grill pan for 2–3 minutes per side until it gets a golden-brown crust.

Divide cauliflower into florets (set aside a few small florets for garnish) and cook in salted water for approx. 10–15 minutes until tender. Drain, add butter and cream, and finely puree with an immersion blender. Season with salt and a pinch of nutmeg.