Grilled Octopus Skewers

Method

1. Cut the octopus tentacles from the body using scissors. Reserve the thinner parts and head for a salad.
2. Insert bamboo skewers lengthwise into each tentacle to keep them straight during cooking.
3. Boil the skewered tentacles in water with lemon, bay leaf, and a pinch of salt for 7–8 minutes.
4. Prepare the glaze: mix soy sauce, balsamic vinegar glaze, garlic powder, tomato paste, and a little cornstarch dissolved in water to thicken. Set aside.
5. Remove the tentacles from the water, cut them into bite-sized pieces, and re-skewer them onto the skewers.
6. Heat a cast-iron grill pan or barbecue. Grill the skewers for about 7–8 minutes on medium heat, turning occasionally, without glaze first.
7. Brush the skewers with the glaze during the last few minutes of grilling, lowering the heat to prevent burning.
8. Prepare the dried tomato and pistachio pesto: blend dried tomatoes, pistachios, optional katsuobushi, olive oil, salt, and a little water until smooth.
9. Prepare a quick vinaigrette: mix olive oil, vinegar, and colatura di alici (anchovy sauce).
10. Once the skewers are nicely glazed, remove from heat. Sprinkle with chopped chives and thyme.
11. Serve the skewers with the pesto and vinaigrette.