Grilled Octopus with Cherry Tomatoes and Basil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

– 2 lbs octopus, cleaned
– 1/4 cup olive oil, plus extra for drizzling
– 3 garlic cloves, smashed
– 1 lemon, halved
– 1/2 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1 tbsp fresh basil leaves, chopped (plus extra for garnish)
– 1 small chili pepper, thinly sliced (optional)

 

Directions:

Bring a large pot of water to a boil. Add the octopus, garlic cloves, and half a lemon. Reduce heat to a simmer and cook for 35–40 minutes, until the octopus is tender. Drain and let cool slightly.

Cut the octopus tentacles into large pieces. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper.

Preheat a grill pan or outdoor grill to medium-high heat. Grill the octopus for 2–3 minutes per side until charred and lightly crisp.

In a skillet, heat a tablespoon of olive oil over medium heat. Add cherry tomatoes and chili pepper (if using), sauté for 2–3 minutes until slightly softened. Stir in chopped basil.

Arrange grilled octopus on a serving plate, top with the tomato mixture, drizzle with olive oil, and garnish with fresh basil and lemon wedges.

Prep Time: 10 mins | Cooking Time: 40 mins | Total Time: 50 mins
Kcal: Approximately 260 per serving | Servings: 5