Tuscan Grilled Octopus Bowl

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the grilled octopus and let it zaatar, undisturbed, so it takes on real color before you stir.
4. Fold in the lemon and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Plate it up while hot and pass extra at the table.