Grilled Octopus Recipe

Time1h 30m

Serves4

Spanish octopus, Mediterranean olives, cherry tomatoes, roasted garlic, EVOO, lemon

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Ingredients

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1
Cleaning the Octopus
Rinse the Spanish octopus under cold water and remove the beak and ink sac if necessary. Pat dry with paper towels.
2
Marinating the Octopus
In a large bowl, combine the octopus with 30ml of EVOO, salt, black pepper, and paprika. Mix well to coat the octopus evenly. Let it marinate for at least 1 hour in the refrigerator.
3
Preparing Vegetables
While the octopus is marinating, halve the cherry tomatoes and chop the roasted garlic cloves. Set aside.

4
Preheat the Grill
Preheat the grill to medium-high heat (about 200°C or 400°F).
5
Grilling the Octopus
Remove the octopus from the marinade and place it on the grill. Cook for about 4-5 minutes per side until charred and cooked through, creating beautiful grill marks.
6
Grilling the Vegetables
In the last few minutes of grilling the octopus, add the halved cherry tomatoes to the grill. Cook until blistered, about 2-3 minutes. Add the chopped roasted garlic to the grill for the last minute.

7
Plating the Dish
Once the octopus is cooked, remove it from the grill and let it rest for a few minutes. Slice the octopus into pieces and arrange on a platter with the grilled cherry tomatoes and roasted garlic.
8
Finishing Touch
Drizzle the remaining EVOO over the octopus and vegetables. Squeeze the juice of the lemon over the dish, and garnish with Mediterranean olives. Serve immediately.