Jul 14 2026
Restaurants›Corner Kitchen›Chargrilled Octopus* Recipe

Chargrilled Octopus* Recipe

Inspired by Corner Kitchen
Time2h
Serves4

Squid Ink Pappardelle, Sundried Tomatoes, Roasted Pepperoncini, Lemon Thyme Emulsion

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Ingredients

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Octopus

Pappardelle

Lemon Thyme Emulsion

Method

Preparing Octopus

  1. 1

    Cook the Octopus

    In a large pot, bring water to a boil. Add the octopus and simmer for about 45 minutes until tender. Remove from heat and let it cool.

  2. 2

    Marinate

    In a bowl, mix olive oil, minced garlic, lemon juice, thyme, salt, and black pepper. Cut the octopus into tentacles and marinate for at least 30 minutes.

Cooking Pappardelle

  1. 3

    Cook the Pappardelle

    In a large pot of salted boiling water, cook the squid ink pappardelle according to package instructions until al dente. Drain and set aside.

  2. 4

    Combine with Vegetables

    In a skillet, heat a tablespoon of olive oil over medium heat. Add sundried tomatoes and roasted pepperoncini, cooking for 2-3 minutes. Add the cooked pappardelle and toss to combine.

Making Lemon Thyme Emulsion

  1. 5

    Prepare the Emulsion

    In a bowl, whisk together egg yolks and lemon juice. Slowly drizzle in olive oil while whisking continuously until the emulsion thickens. Stir in chopped thyme and salt to taste.

Grilling Octopus

  1. 6

    Chargrill the Octopus

    Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and heated through.

Plating

  1. 7

    Serve

    To serve, place a portion of the pappardelle mixture on a plate, top with grilled octopus, and drizzle with lemon thyme emulsion.

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