As Hotel du Cap-Eden-Roc prepares its 150th anniversary season, Eden-Roc Grill has updated its menu with new dishes that feature locally sourced ingredients in traditional recipes from the South of France. The Basque Country style grilled octopus is a simple dish you can make in the oven or on the barbecue at home— no trained chef skills necessary.
Here’s how it’s made…
4 cooked octopus tentacles
2 tbsp extra virgin olive oil
2-3 dashes garlic oil
2.5 tsp fleur de sel
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large white onion
4 tsp fine sea salt
1/2 tsp piment d’Espelette
2 bunches basil
280g peeled roma tomatoes
80g Taggiasca olives
Chop the peeled tomatoes in quarters.
Wash and seed the peppers and slice them into narrow strips.
Finely chop the onion.
Heat olive oil in a pan over medium.
Add onion and sauté.
Add peppers, season with sea salt and continue to sauté.
Add tomatoes and simmer to reduce (5-10 minutes).
Add basil, olives and chorizo and season to taste. Set aside.
Peel and grill the octopus in the oven at 200˚C or on the barbecue over heated charcoal.
Once grilled, season with fleur de sel and garlic oil.
Split the pepper and tomato mixture onto four plates and top with the grilled octopus.
Garnish with finely chopped basil.