Jul 14 2026
Restaurants›Otto’s High Dive›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by Otto’s High Dive
Time2h
Serves4

Charred octopus with chickpea puree and smoked paprika

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Ingredients

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Octopus

Chickpea Puree

Garnish

Method

Preparing the Octopus

  1. 1

    Clean the Octopus

    Rinse the octopus under cold water. Remove the beak and innards if not already cleaned.

  2. 2

    Cook the Octopus

    In a large pot, bring water to a boil. Add the octopus, salt, and half a lemon. Boil for about 45 minutes until tender. Remove from water and let cool.

  3. 3

    Marinate the Octopus

    Once cooled, cut the octopus into tentacles. In a bowl, mix olive oil, minced garlic, black pepper, and juice of the remaining lemon. Add the octopus and marinate for at least 30 minutes.

Making the Chickpea Puree

  1. 4

    Prepare the Chickpeas

    Drain and rinse the canned chickpeas. In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, salt, and water.

  2. 5

    Blend the Mixture

    Blend until smooth, adding more water if necessary to achieve a creamy consistency. Drizzle in olive oil and blend again. Adjust seasoning to taste.

Grilling the Octopus

  1. 6

    Preheat the Grill

    Preheat your grill to medium-high heat. Grease the grill grates lightly.

  2. 7

    Grill the Octopus

    Place the marinated octopus tentacles on the grill. Grill for about 3-4 minutes on each side, until charred and slightly crispy.

Plating and Serving

  1. 8

    Plate the Dish

    On a serving plate, spread a generous amount of chickpea puree. Arrange the grilled octopus on top.

  2. 9

    Garnish

    Sprinkle smoked paprika over the octopus. Add fresh parsley and serve with lemon wedges on the side.

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