Buttermilk Sichuan Grilled Octopus

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the grilled octopus and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Fold in the kalamata olives and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.