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Ingredients
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Grilled Octopus
French Coco Beans
Roasted Tomato
Method
Grilled Octopus
- 1
Prepare the Octopus
In a large pot of boiling salted water, cook the octopus for about 45 minutes until tender. Remove from pot and let cool.
- 2
Marinate the Octopus
Once cooled, cut the octopus tentacles and place them in a bowl. Add olive oil, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Mix well and marinate for at least 30 minutes.
- 3
Grill the Octopus
Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and slightly crisp.
French Coco Beans
- 4
- 5
Cook the Beans
Add coco beans, vegetable broth, thyme, bay leaf, salt, and black pepper to the saucepan. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes until the beans are tender.
Roasted Tomato
- 6
Prepare the Tomatoes
Preheat the oven to 200°C (400°F). Halve the tomatoes and place them on a baking sheet.
- 7
Season and Roast
Drizzle olive oil, and sprinkle salt and black pepper over the tomatoes. Roast in the oven for 20-25 minutes until they are soft and slightly caramelized.
- 8
Garnish
Remove from oven and garnish with fresh basil before serving.