This recipe comes from Gridiron Grill-off chef William Middleton of Oceans 234 in Deerfield Beach, a Florida native who has worked primarily with seafood and considers it to be his specialty.
Braise the whole octopus in a red wine, celery, carrots and onion broth until tender. Add chorizo, fennel, potatoes, kalamata olives and tomatoes into a hot sauté pan and cook for about 3 minutes or until you see the chorizo and fennel starting to darken.
Brush the plate with the squid ink and lay the sautéed items evenly across the painted ink.
Place a cleaned octopus tentacle on a hot grill. Char the octopus on all sides then slice on a bias and place on top of sautéed veggies. Finish with black garlic vinaigrette.
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