Grilled Octopus Recipe

Inspired by Yono's

Time2h

Serves4

Served with harissa aioli and pickled vegetables.

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Ingredients

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1
Prepare the Octopus
Rinse the octopus under cold water and remove the beak and ink sac. In a large pot, bring salted water to a boil. Add the octopus and cook for about 40-50 minutes until tender. Remove from the pot and let cool.
2
Marinate the Octopus
Once cooled, cut the octopus into tentacles and place them in a bowl. Add olive oil, lemon juice, salt, and black pepper. Toss to coat and let marinate for at least 30 minutes.
3
Prepare the Harissa Aioli
In a bowl, combine mayonnaise and harissa paste. Mix well until fully incorporated. Adjust seasoning to taste.
4
Grill the Octopus
Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes per side, until charred and heated through.
5
Serve
Plate the grilled octopus, serve with harissa aioli on the side, and garnish with pickled vegetables.