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Grilled and marinated octopus, confit potato, green olive and almond

Serves 3-5

Preparation 30 minutes + 4 hours marinating
45 minutes

 Chef: Jude Hughes  
Photographer: Jess Kearney  
Stylist: Georgia Bateman  
Wine Matches:  Peter Bourne


1kg raw octopus tentacles

500ml olive oil
1 lemon, sliced
2 cloves garlic, crushed
6 bay leaves
2 tbsp dried wild oregano
1 tbsp chilli flakes
Pinch of sea salt and black pepper

Almond and olive cream
6 garlic cloves
1 small white onion, roughly chopped
200g whole almonds, roasted  
50g pitted green olive
200ml lemon juice
200ml water
80ml extra virgin olive oil
salt to taste

confit potato
6 Dutch cream, kipfler or Désirée potatoes, washed
500ml neutral oil, eg, sunflower

To garnish
half a bunch of chives
½ white onion, diced
5 green olives, diced
olive oil
pinch of sumac
pinch of fermented chilli flakes


1For the octopus: Heat your bbq or grill until smoking hot.

2Trim the thick bits of skin at the large end of the tentacle. Toss the whole octopus in neutral oil and season. 

3Place the octopus on the grill and let it sit for 1 minute, turn about 4 or 5 times at 1 minute intervals, until caramelised all over. 

4Meanwhile combine all marinade ingredients in a large bowl. Squeeze and scrunch the lemon and garlic to release all the flavour. Set aside. 

5Place the octopus in the marinade for at least 4 hours or overnight, if you can. This will slightly pickle the octopus, tenderising it further. 

6For the confit potato: Wash the potatoes and remove all dirt. Using a mandolin or a sharp knife, slice the potato into 1cm thick rounds and place in a baking dish, baking tray, casserole dish or cast iron pan with a lid. Cover in a neutral oil. 

7Cook at 90˚C for 45 mins. This may take longer in your oven so check at intervals for doneness. A skewer or tip of a knife should pierce the potato without any resistance. Set aside to cool.

8For the almond and olive cream: Place all solid ingredients in a high-speed blender and blend while pouring in oil slowly, scrape down the sides of the blender jug with a spatula and re-blend. Once the oil has been added, add the water. If you prefer it chunkier, stop adding water when you’re happy with it. Check for seasoning.

9To serve: Spread almond and olive cream over your serving dish. Cover with an overlapping layer of potato rounds. Slice the octopus into rounds, and layer over potatoes. Garnish with sliced green olive rounds, finely sliced chives, finely diced white onion, roasted and chopped whole almonds, chilli flakes, a pinch of sumac and dash of olive oil. 

Wine Match

2021 Airlie Bank Gris on Skins, Yarra Valley, A$22

Octopus is as much about texture as flavour and the Barrio kitchen team know how to bring the best of both to the table. A rosé is a given but here the gently pressed pinot gris has been left on its mushroom pink/grey coloured skins to add both a blush of colour and an extra oomph of skin-derived tannin to the wine. The Airlie Bank’s depth of red berry flavours works well with the rich, umami flavours of the olive and almond cream with the wine’s power in sync with the carb-laden confit potatoes. Oh, and the wine’s texture is in perfect harmony with that of the charred, marinated octopus.