Grilled Octopus with Fennel, Oranges and Taggiasca Olives

Method

1. Prepare the salad: slice the fennel thinly, add orange segments, Taggiasca olives, lemon and lime zest, a pinch of salt, a drizzle of oil, and pepper. Mix and let it rest.
2. Take the boiled octopus and cut it into pieces.
3. Season the octopus with curry, chili powder, onion powder, a drizzle of oil, and pepper. Mix well with your hands.
4. Grill the octopus on a hot griddle until charred.
5. Plate: place the fennel salad as a base, top with the grilled octopus, and finish with a little grated lemon and lime zest and a grind of pepper.