250g Octopus 50g Fennel 30g garlic 25cl White wine 1 Bottle of Chili oil
Wash and clean the fennel. With a sharp knife, cut the fennel into slices. In a big pot, place the fennel, garlic and wine. Fill up with 2l of water. Bring to a boil and then reduce heat to low.
Clean the octopus and make sure it’s beak has been removed. Submerge entire octopus in the boiling water. Cover and simmer until octopus is fork-tender after approx. 60 minutes. Remove from heat and cool for 30 minutes.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill octopus until charred on all sides, 3 to 4 minutes per side.
Finish with a grinding of black pepper, pinch of salt and 1 bottle of chili oil.