Grilled octopus with a chilli and yellow pepper emulsion

Chef: Julián González

Restaurant: Blue Marlin Ibiza

Grilled octopus with a chilli and yellow pepper emulsion. Blue Marlin Ibiza

Recipe Details:


  • 180 g octopus
  • Yellow pepper
  • Yellow chilli pepper
  • Onion
  • White wine
  • Garlic (1 clove)
  • Olive oil
  • Salt


Preheat the oven to 100 degrees Celsius. Wash the octopus under running water to remove excess sand and other traces of the sea. Cut the heads off and take out the mouth parts, leaving only the tentacles. Put them into gastrònoms and cook them for 70 minutes. Take them out, and let them rest for 30 minutes in their own juice. Divide into portions, score and grill.

For the chilli pepper sauce:
Remove the seeds from the yellow pepper and the chilli pepper; then sauté all the vegetables and deglaze with the white wine until all the alcohol has evaporated. Cool, and emulsify with the extra virgin olive oil. Season to taste and strain through a sieve.