Grilled Octopus and Its Mayonnaise

To prepare grilled octopus with its mayonnaise, you'll need a cleaned and eviscerated octopus. In a large pot, add the coarsely chopped vegetables: celery, carrot, and onion 1. Also add the already eviscerated octopus 2, cover with a lid and cook on low heat for 60 minutes 3.

Once ready 4, remove the octopus and place it on a cutting board, let it cool. Set aside 100 g (0.42 cups) of cooking water, filter it, and pour it into a tall glass 7 6.

To make the mayonnaise, start by emulsifying the cooking water 7, slowly pouring in the extra virgin olive oil little by little 8, until you achieve a smooth and thick consistency 9.

Heat the grill, take the now-cooled octopus, cut the tentacles 10 and place them on the hot grill 11, cook for about 10 minutes and grill them well. Then set aside 12.

Clean and thinly slice the spring onion 13, wash and cut the cherry tomatoes 14. Then you can plate: place a little mayonnaise on the plate 15

Place the octopus on its mayonnaise 16, add a side of green salad, cherry tomatoes, and spring onion 17. Season the tentacles with some fennel and lemon zest, dress the salad with a drizzle of extra virgin olive oil and your dish is ready 18!