Grilled Roasted Octopus Recipe
Cherry tomatoes and red pepper puree
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Cherry Tomato and Red Pepper Puree
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water and remove the beak and ink sac if necessary. Pat dry with paper towels.
- 2
Marinate the Octopus
In a large bowl, mix together olive oil, minced garlic, juice of the lemon, chopped parsley, salt, and black pepper. Add the octopus and ensure it is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3
Preheat the Grill
Prepare your grill for medium-high heat, ensuring the grates are clean and well-oiled.
- 4
Grill the Octopus
Remove the octopus from the marinade and place it on the grill. Cook for about 3-4 minutes on each side until charred and cooked through. The octopus should be tender.
Making the Cherry Tomato and Red Pepper Puree
- 5
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the red bell pepper in half and remove the seeds. Place on a baking sheet with cherry tomatoes. Drizzle with olive oil, salt, and black pepper. Roast for 20-25 minutes until softened.
- 6
Blend the Puree
Transfer the roasted cherry tomatoes and red pepper to a blender. Add balsamic vinegar and blend until smooth. Adjust seasoning with salt and pepper if necessary.
Serving
- 7
Plate the Dish
Place grilled octopus on a serving plate. Spoon the cherry tomato and red pepper puree around the octopus and garnish with additional chopped parsley if desired.