Jul 14 2026
Restaurants›CASA NEOS›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by CASA NEOS
Time1h 30m
Serves4

Chermoula Emulsion, Spicy Mojo Rojo, Preserved Lemons, Coriander

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Ingredients

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Main Ingredients

Chermoula Emulsion

Spicy Mojo Rojo

Garnish

Method

Octopus Preparation

  1. 1

    Cleaning the Octopus

    Rinse the octopus under cold water to remove any sand and impurities. Remove the beak from the head if not already done.

  2. 2

    Boiling the Octopus

    In a large pot, bring salted water to a boil. Add the octopus and cook for about 30-40 minutes until tender. Check doneness by piercing with a fork. Once cooked, remove from water and let cool.

  3. 3

    Grilling the Octopus

    Preheat the grill to medium-high heat. Once cooled, cut the octopus tentacles into manageable pieces. Brush with olive oil and sprinkle with salt. Grill for 3-4 minutes per side until charred and heated through.

Chermoula Emulsion Preparation

  1. 4

    Blend the Ingredients

    In a blender, combine cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil. Blend until smooth and creamy. Adjust seasoning if necessary.

Spicy Mojo Rojo Preparation

  1. 5

    Prepare the Mojo

    In a blender, combine roasted red bell pepper, garlic, paprika, cayenne pepper, olive oil, red wine vinegar, and salt. Blend until smooth and adjust seasoning to taste.

Plating

  1. 6

    Serve the Dish

    On a large plate, arrange the grilled octopus pieces. Drizzle with chermoula emulsion and spicy mojo rojo sauces. Garnish with preserved lemon slices and fresh coriander.

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