In a memorable scene from Yellowstone Season 2, Episode 3, “The Reek of Desperation,” the character Beth explains the benefits of the Mediterranean diet to her skeptical father John Dutton with these wise words, “Mediterranean diet, daddy. If I have to eat another steak, they’ll have to do my next colonic with a fuckin’ firehose.” Apparently Kevin Costner was legitimely put-off by the grilled octopus being served in that scene but this dish is legitimately delicious.
This grilled octopus recipe is legitimately delicious – even if Kevin Costner disagrees. John Dutton’s reaction was genuine. Costner actually disliked the dish so much that his shocked, ad-libbed response made the final cut of the episode. It’s one of the few unscripted moments of humor in the series.
The recipe, however, is worth defending. Octopus gets a bad reputation mostly from people who’ve had it ruined by skipping the boiling step. Boil it first until tender, then finish it on a hot grill for char and smokiness. The result is tender, slightly smoky, and deeply savory – nothing like the rubbery texture that puts people off. Scallions, fresh tomatoes, olive oil, and a citrus vinaigrette finish it off in true Mediterranean fashion.
This recipe appears in The Unofficial Yellowstone Cookbook.
Ingredients
- 1 medium sized whole octopus about 2 lbs
- 2 bay leaves
- 2 Tbsp sea salt
- 3 large lemons divided
- 2 cups chopped scallions
- 2 cups chopped tomatoes
- 6-8 large Romaine lettuce leaves
- 2 tablespoons olive oil
- 1 tsp Greek seasoning blend
Instructions
- Bring enough water to submerge the octopus to a boil in a large stockpot. Add bay leaves and 2 tablespoon of sea salt, reduce a simmer. Add the octopus and cook until tender, about 45 minutes. Remove from the water, drain and slice off the legs.
- Zest and juice two of the lemons. Set aside.
- Heat a grill or grill pan to high. Place the octopus on the grill and cook for 2-3 minutes on each side.
- Cover a large platter with romaine leaves, then spoon on the chopped scallions and tomatoes. Arrange the grilled octopus on top. Drizzle with olive oil and lemon juice, then sprinkle with Greek seasoning blend and lemon zest. Serve with lemon.
