Octopus burnt ends

The cook

1. 01

   Step 1GET THE POT ON

   Put the defrosted octopus in a large saucepan and cover with cold water. Add the onion, bay leaves, garlic, lemon halves, peppercorns and a generous pinch of salt. Bring slowly to a gentle simmer.

2. 02

   Step 2TENDER, NOT BATTERED

   Cook gently, partially covered, for approximately 3 hours. Keep the octopus submerged, topping up with hot water when needed. Start checking after 90 minutes: a small knife should slide into the thickest part of a tentacle with very little resistance. Take it out as soon as it is tender — the knife matters more than the clock. No rolling boil.

3. 03

   Step 3COOL AND CHILL

   Lift the octopus out and drain well. Separate into manageable tentacle portions and cut the cleaned body into broad strips. Spread in a shallow tray, let the steam escape briefly, then refrigerate promptly until completely cold. Get it into the fridge within 2 hours of cooking; allow roughly 1–2 hours for cooling and chilling, extra to the active prep time. Keep chilled until ready to grill.

4. 04

   Step 4SORT THE FIRE

   Set up your barbecue for direct grilling at 200–220°C, leaving a small cooler area as an escape route. Let the flames die back to glowing coals. Fit the cooking grate, heat it thoroughly and brush it clean. Hot metal gives you proper char without having to wrestle stuck tentacles.

5. 05

   Step 5DRY IT, OIL IT

   Pat the chilled octopus dry with kitchen paper, taking care not to rub off all the skin. Brush lightly with olive oil. Keep the portions large for grilling — you can cut them into chunky burnt-end bites afterwards.

6. 06

   Step 6GET SOME CHAR

   Grill directly over the hot coals for 2–3 minutes per side, until well charred and hot through. Turn with tongs and give each side time against the grate. If the thicker pieces need longer to heat through, move them to the cooler patch rather than scorching the outside.

7. 07

   Step 7MAKE IT STICKY

   Brush generously with the Angus & Oink barbecue sauce, then grill for about 1 minute per side, turning as needed until the glaze bubbles and clings. Watch it closely: the sugar catches fast. Move away from the coals if the glaze darkens before it becomes sticky.

8. 08

   Step 8REST AND TUCK IN

   Transfer to a platter and rest for 2 minutes. Cut into chunky bites if you like, sprinkle lightly with sea salt and serve straight away with lemon wedges and extra barbecue sauce. Have a taste before adding more salt — the glaze has already done some of that work.