Jul 14 2026
Restaurants›Spoon and Stable›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by Spoon and Stable
Time1h 30m
Serves4

shelling beans, mojo verde, saffron potato, habanada pepper

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Ingredients

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Octopus

Shelling Beans

Mojo Verde

Saffron Potato

Habanada Pepper

Method

Preparing the Octopus

  1. 1

    Clean the Octopus

    Rinse the octopus under cold water and remove the beak and any innards. Pat dry with a paper towel.

  2. 2

    Marinate

    In a bowl, combine the octopus with olive oil, sea salt, and black pepper. Let it marinate for at least 30 minutes.

  3. 3

    Grill the Octopus

    Preheat the grill to medium-high heat. Grill the octopus for about 3-4 minutes on each side until it is nicely charred and cooked through.

Cooking the Shelling Beans

  1. 4

    Sauté Garlic

    In a pot, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  2. 5

    Add Beans and Broth

    Add shelled beans, vegetable broth, and fresh thyme. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until beans are tender.

Making Mojo Verde

  1. 6

    Blend Ingredients

    In a blender, add chopped cilantro, minced garlic, lemon juice, olive oil, and sea salt. Blend until smooth.

  2. 7

    Adjust Seasoning

    Taste and adjust seasoning with additional salt if needed. Set aside.

Preparing Saffron Potatoes

  1. 8

    Boil Potatoes

    In a pot of salted water, boil the diced potatoes until tender, about 15-20 minutes.

  2. 9

    Add Saffron

    While the potatoes are boiling, infuse saffron threads in a small bowl with a few tablespoons of hot water. Once the potatoes are cooked, drain and mix in the saffron infusion and olive oil. Season with salt.

Cooking Habanada Peppers

  1. 10

    Sauté Peppers

    In a skillet, heat olive oil over medium heat. Add sliced habanada peppers and sauté for about 5 minutes until soft. Season with salt.

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