Jul 09 2026
Restaurants›Hudson & Co.›Spanish Grilled Octopus Recipe

Spanish Grilled Octopus Recipe

Inspired by Hudson & Co.
Time2h
Serves4

Heirloom Tomato, Saffron Aioli, Avocado Basil Pesto, Kalamata Olives, Shallot, Seasonal Aromatics

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Ingredients

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Main Ingredients

Saffron Aioli

Avocado Basil Pesto

Method

Preparation of Octopus

  1. 1

    Clean and Prepare the Octopus

    Rinse the octopus under cold water. Remove the beak and any innards if not already done by the fishmonger.

  2. 2

    Cook the Octopus

    In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45-60 minutes until tender. Remove and let cool.

  3. 3

    Grill the Octopus

    Preheat the grill to medium-high heat. Cut the cooled octopus into tentacles and grill for about 2-3 minutes on each side until charred and heated through.

Saffron Aioli Preparation

  1. 4

    Infuse Saffron

    In a small bowl, soak the saffron threads in a tablespoon of warm water for 10 minutes.

  2. 5

    Make Aioli

    In a mixing bowl, combine mayonnaise, minced garlic, infused saffron with water, lemon juice, and salt. Whisk until smooth and well combined.

Avocado Basil Pesto Preparation

  1. 6

    Blend the Pesto

    In a food processor, combine avocado, basil leaves, pine nuts, olive oil, garlic, and salt. Blend until smooth and creamy, adjusting consistency with more olive oil if necessary.

Assembly

  1. 7

    Plate the Dish

    On a large platter, arrange grilled octopus tentacles. Drizzle with saffron aioli and dollop avocado basil pesto on the side. Garnish with chopped heirloom tomatoes, sliced shallots, kalamata olives, and seasonal aromatics.

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