Recipe: Grilled Sumac & Citrus Octopus Salad

Kennebunk restaurant owners and chefs, Shanna and Brian O’Hea of Academe and The Kennebunk Inn will be serving Grilled Sumac & Octopus Salad at the Grand Tapas Party during the 2014 Kennebunkport Food & Wine Festival. We hope that you can join us and other Kennebunk restauranteurs and chefs at the party – Saturday, June 7th, 2014 from noon until 4:00 PM.

Grilled Sumac & Citrus Octopus Salad
Cuisine: Seafood
Recipe type: Salad
Serves: 4
  • 2 pounds - Octopus, tentacles only
  • 2 bottles - Red Wine
Marinade for Octopus
  • 2 each - Oranges, juiced & zested
  • 2 teaspoons - Sumac, ground
  • ½ bunch - Fresh Thyme
  • ⅓ cup - Extra Virgin Olive Oil
  • To taste - Kosher Salt and Fresh Ground Pepper
Spicy Orange Glaze
  • 2 cups - Fresh Orange Juice, reduced by half
  • 2 each - Spicy peppers, i.e. scotch bonnet or habanero
Dressing for Salad
  • 1 teaspoon - Dijon Mustard
  • 1 tablespoon - Roasted Garlic
  • 2 ounces - Red Wine Vinegar
  • 2 ounces - Champagne Vinegar
  • 6 ounces - Extra Virgin Olive Oil
  • 6 ounces - Canola Oil
  • 1 tablespoon - Lemon Honey
  • To taste - Kosher Salt and Fresh Ground Pepper
  • 1 cup - Chick Peas
  • ½ each - European cucumber, seeded and cut in small dice
  • 2 teaspoons - Kalamata Olives, chopped
  • 1 teaspoon - Capers
  • 2 tablespoons - Pickled Shallots
  • 12 each - Cherry Tomatoes
  • 2 tablespoons - Chervil
  • To taste - Kosher Salt and Fresh Ground Pepper
  1. Bring both bottles of red wine to simmer
  2. Place octopus in simmering red wine for one minute
  3. Shock octopus in ice water bath for one minute
  4. Return octopus to simmering red wine and repeat blanching & shocking process three times
  5. On third time do not shock octopus but peel the skin & tentacles off in a quick peeling method
  6. Once all tentacles have been peeled place in large mixing bowl with fresh orange juice, zest, extra virgin olive oil, sumac, fresh thyme sprigs and season with salt and pepper
  7. Place octopus and marinade in vacuum seal bags and sous vide at 180 degrees for five hours, reserve
Method for Spicy Orange Glaze
  1. Place orange juice and peppers in heavy bottom sauce pan over high heat
  2. Reduce orange juice by half, cool, strain out peppers and reserve - should by syrup consistency
Method for Salad Dressing
  1. Combine mustard, roasted garlic and both vinegars in blender and blend on low speed
  2. Keep blender on low speed and slowly drizzle in both oils until combined
  3. Add honey and season with salt and pepper, reserve
Method for Salad and Plating
  1. Combine chickpeas, cucumbers, olives, pickled shallots and capers and ½ of chervil
  2. Mix 3 tablespoons of dressing into salad and divide between four plates
  3. Blister cherry tomatoes by tossing them in some dressing, seasoning & place underneath boiler until they begin to pop. Divide tomatoes between four plates
  4. Grill sous vide octopus for two minutes on each side until marked and warmed through
  5. Place grilled octopus on top of salad and drizzle with spicy orange glaze and garnish with reminder of chervil leaves, serve immediately


Academe Restaurant at The Kennebunk Inn will be showcasing a special three course tasting menu on the Friday of the Kennebunkport Food, Wine & Art Festival Weekend. Our tasting menu will be available on Friday, June 6, 2014 only and we recommend that you make a reservation. The Kennebunkport Festival is a busy time for restaurants in the Kennebunk area. We’d hate for you to miss out!

View our Kennebunkport Festival Tasting Menu


About The Kennebunk Inn

The Kennebunk Inn and its restaurant, The Tavern are located in the heart of downtown Kennebunk Village. The Inn has been welcoming travelers for more than two centuries.