Easy grilled octopus recipe for Father’s Day + 11 food and wine pairings

“Father’s Day is a family day,” says chef Aaron Bludorn, father of two boys under four and owner of three restaurants in Houston. With his busy schedule, vacations don’t require a lot of fuss, just spending time together, eating good food (while dirtying as few dishes as possible). “As Americans, we are somehow wasting the time we need to spend at home. This time is the most precious commodity we all have.

It’s easy to see where Bludorn is coming from, having opened three restaurants in the Houston metro area since the pandemic began. In 2020, it launched its flagship product, the award-winning Bludorn, which merges French techniques with a Gulf Coast perspective. His second restaurant, winner of the Navy Blue Award of Excellence, focuses on seafood. In early 2024, he opened his latest restaurant, Bar Bludorn, a warm, tavern-like space serving bistro fare. “What we’re trying to build here is fun restaurants that (evoke) contemporary luxury,” he says. “Places where guests can come in, dress however they want, and still be in a space where they are taken care of to a high standard.”

Before moving to Houston with his wife, Victoria, Bludorn developed his skills on the line at the Healdsburg iteration of Sonoma’s luxury restaurant Cyrus and rose through the ranks at New York’s Café Boulud, where he became executive chef . Following the example of her mentor, Chef Daniel Boulud, Bludorn is currently focused on mentoring his chefs and staff. “I’ve been focused on training our next generation of chefs, making sure that as we grow – and we’ve grown quite quickly – we have people who really believe in what we’re doing,” explains- he.

Needless to say, having a day to recharge like Father’s Day is more than welcome, especially if Bludorn can spend it with a glass of wine in hand and something sizzling on the grill, like his grilled octopus recipe with a herb chermoula sauce. .

Relatively simple to prepare, grilled octopus is a memorable dish that few cooks have the courage to try at home. However, the biggest downside to cooking octopus at home is the amount of dishes that follow, Bludorn says. His version is refined, including his recipe for court-bouillon, a classic broth used in French kitchens to quickly poach fish, vegetables and much more while giving them a delicate flavor. Blanching and poaching the octopus is essential to tenderize and delicately flavor the meat before putting it on the grill; otherwise, the meat will become rubbery and tough.

At the restaurant, Bludorn serves grilled octopus over garlic mashed potatoes, providing a silky contrast to the meaty tentacle. But the dish pairs easily with other sides like roasted potatoes or other vegetables, a lettuce salad with vinaigrette, or an heirloom tomato salad.

The star of the plate is undoubtedly Bludorn’s chermoula, a bright, vibrant sauce of fresh herbs and warm spices. While chermoula is prepared in North African kitchens in many variations, this version relies on chopped cilantro, parsley, garlic, preserved lemon and a special spice blend. The sauce can be prepared the day before and will keep for a week in the refrigerator. Bludorn uses chermoula liberally at home, brushing it on virtually any meat, seasoning roasted potatoes, or pouring it over soft scrambled eggs.

For any summer get-together, especially one featuring grilled octopus, Bludorn grabs a bottle of cold Grüner Veltliner. “I love how crisp it is, but still full-bodied at the same time,” he says. “It has this versatility, where it’s not too thin, like a Sauvignon Blanc might be, and you get almost the same richness as a Chardonnay. It’s perfect for me.” For other wine pairing options, Bludorn suggests a sparkling Lambrusco or a red that keeps in the refrigerator, like the ruby ​​wines of Jura.

To help you fill your cooler, Wine spectatorThe editors of have selected 11 recently reviewed, refreshing and food-friendly Grüners from Austria and the Italian Dolomites. All $30 or less, these white wines will pair with almost anything thrown on the grill, especially fish and vegetables.


Grilled Octopus with Chermoula Sauce

Ingredients

  • 1 Spanish octopus, 6 to 8 pounds
  • Court-bouillon (recipe below)
  • Salt to taste
  • 1 tablespoon of olive oil
  • Chermoula sauce (recipe below)

Court broth

Ingredients

  • 4 liters of water
  • 2 onions, large diced
  • 1 bulb of garlic, cut in half
  • 1 carrot, large dice
  • 1 side of celery, large dice
  • 1 head of fennel, large dice
  • 1 cup fresh thyme leaves
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon of coriander
  • 3 lemons cut in half and squeezed
  • 3 oranges cut in half and squeezed
  • 3 limes, cut in half and squeezed
  • Salt to taste; it should taste like the sea

Making court broth

Add all ingredients to a large pot and simmer over medium heat for 2 hours. Strain before using as poaching liquid and store excess broth in the refrigerator.

Chermoula Sauce

Ingredients

  • 1 cup fresh cilantro, chopped
  • 2 cups fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon of salt
  • 1 tablespoon of Mousa spice mix (available at La Boîte)
  • 1/2 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 4 garlic cloves, chopped to a fine paste
  • 2 strips of candied lemon zest, finely chopped

To make chermoula

Add all ingredients to a medium bowl. Mix well then serve. Can be prepared a day in advance.

To make the octopus

1. Blanch the octopus in a pan of boiling water for 30 to 45 seconds. Remove, push out the beak and cut off the head. Cut each tentacle individually and poach it in court-bouillon over low heat for about 1 hour. Once tender, place on a hotel pan (or baking sheet) with ice to cool.

2. Heat grill to high. Meanwhile, toss the octopus in salt and olive oil. Generously oil the grill and wipe it dry. Place the octopus tentacles on the grill and cook for 3 minutes on each side until grill marks are obtained. Add the chermoula and serve. For 8 people.

11 Great Grüner Veltliners for Summer

Note: The following list is a selection of exceptional and very good wines from recently rated releases. More options can be found in our wine ratings search here.

LOIMER

Grüner Veltliner Kamptal Langenloiser 2022

Rating: 91 | $30

WS Review: An appealing creamy white with a subtle savory brioche note infusing a lush core of apple and peach, all driven by acidity edged with orange zest. Enticing flavor through to the lingering finish, marked by smoke and flint. Drink now through 2028. 420 cases imported. From Austria.—Kristen Biéler


WINZER KREMS

Grüner Veltliner Kremstal Ried Kremser Wachtberg Reserve 2022

Rating: 91 | $29

WS Review: A distinctive, characterful white offering an intriguing blend of white pepper, smoke, brioche, flint and spicy herbs infusing a base of green plum and persimmon. Lovely concentration and complexity, with turmeric and tarragon dotting the medium-length oily finish. Good game. Drink now. 600 boxes imported. From Austria.— Ko


LAURENCE FIVE

Grüner Veltliner Kamptal Charming Réserve 2021

Rating: 90 | $32

WS Review: A medium-bodied white marked by flavors of white cherry, lemon oil and chamomile. The bittersweet acidity of the lemon-lime offsets the richness of the custard and white mocha elements with the well-trimmed finish. Drink now. 400 cases imported. From Austria.— Ko


NOVACELLA ABBEY

Grüner Veltliner Alto Adige Valle Isarco 2022

Rating: 90 | $22

WS Review: A classic Grüner Veltliner for notes of lentil, white peach, smoke and ground pepper. Soft and creamy, this light version is supported by lemony acidity. Drink now through 2026. 600 cases imported. Of Italy.—Alison Napjus


PFAFFL

Grüner Veltliner Weinviertel Zeisen 2022

Rating: 90 | $20

WS Review: A seductive white, with a pleasant blend of peach, white pepper and melon flavors on an open palate. Opens with time in the glass, revealing details of white pepper, celery and orange blossom, while accents of wet stone line the modest finish. Drink now. 600 cases imported. From Austria.— Ko


GROW

Grüner Veltliner Weinviertel 2022

Rating: 89 | $20

WS Review: With a lovely intensity of apple, apricot and clementine notes, this dry, firm and interesting white is layered with layers of green herb oil over plenty of floral charm. White pepper and turmeric details bring a savory dimension to the mid-palate, while notes of chamomile and yeast add texture. Drink now. 1,248 cases imported. From Austria.—Ko


PFAFFL

Grüner Veltliner Niederösterreich Vom Haus 2022

Rating: 89 | $13

WS Review: A tasty and friendly Grüner. Round and supple feel, with savory green herbs infusing a core of white nectarine and apple notes. Features high smoky and floral tones that carry through the silky finish. Drink now. 3,000 cases imported. From Austria.— Ko


JURTSCHITSCH

Grüner Veltliner Lower Austria Terraces 2023

Rating: 88 | $18

WS Review: Pretty notes of spring flowers in this invigorating version, filled with yellow fruits and green herbs. The salty bases and sharp minerals reinforce everything to a pleasant close. Drink now. 4,000 cases imported. From Austria.—Ko


LAURENCE FIVE

Grüner Veltliner Kamptal Friendly 2022

Rating: 88 | $18

WS Review: A supple and floral white, with a delicate bouquet of flavors of apple, mandarin and lilac. Fragrant and unadorned, with notes of white tea and pepper on the fresh, modest finish. Drink now. 6,000 cases imported. From Austria.— Ko


HALF

Grüner Veltliner Wagram Ried Steinagrund 2022

Rating: 88 | $20

WS Review: Silky texture with notes of green pear and herbs, with accents of white pepper, meadowflower and ground ginger. Medium-bodied, simple version with luscious acidity. Drink now. 1,000 cases imported. From Austria.— Ko


ROCKWERK

Grüner Veltliner Lower Austria 2023

Rating: 87 | $20

WS Review: A direct and supple version, presenting flavors of melon cream and apricot mixed with a hint of oil on a round mouth. A pungent flavor of bitter herbs and mineral notes hovers in the background. Drink now. 1,500 cases imported. From Austria.—Ko

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