Description
Flame-Grilled Octopus with Artichoke-White Bean Purée and a spicy Chili-Garlic Crunch. Experience Mediterranean flavors!
Ingredients
Scale
- Main Attraction:
- 1.5 – 2 lbs fresh or frozen (thawed) octopus, cleaned
- 1 bay leaf (optional, for tenderizing)
- 1 large lemon, half for purée, half for marinade/garnish
- Artichoke-White Bean Purée:
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (14-ounce) can artichoke hearts, packed in water, drained
- 2–3 cloves fresh garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/4 – 1/2 cup vegetable broth
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Chili-Garlic Crunch:
- 1/4 cup extra virgin olive oil
- 3–4 cloves fresh garlic, thinly sliced
- 1/2 – 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh oregano or parsley, chopped
- Octopus Marinade:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Prep & Tenderize the Octopus:: First things first, if your octopus is frozen, thaw it in the fridge overnight. Then, give it a good rinse under cold water. For tender octopus, and this is where I’ve learned the hard way, you need to boil it first. Place the octopus in a large pot, cover it with cold water, and add a bay leaf or two if you’re feeling fancy. Bring it to a boil, then reduce the heat and simmer for about 45-60 minutes, until it’s fork-tender. Don’t rush this step, it’s crucial for that melt-in-your-mouth texture for your Flame-Grilled Octopus. Drain it and let it cool a bit; you can even chill it for later.
- Craft the Artichoke-White Bean Purée:: While the octopus is doing its thing, let’s make the purée. Drain and rinse your cannellini beans and artichoke hearts. In a food processor, combine the beans, artichoke hearts, 2 cloves of minced garlic, a good drizzle of olive oil, and about 1/4 cup of vegetable broth. Blend until super smooth and creamy. If it’s too thick, add more broth, a tablespoon at a time, until it reaches your desired consistency. Season with salt, pepper, and a squeeze of fresh lemon juice. Oh, the smell of fresh garlic and lemon in this purée is just lovely! I’ve made this purée ahead of time many times, and it works perfectly.
- Whip Up the Chili-Garlic Crunch:: This crunch adds so much flavor to our Flame-Grilled Octopus with Artichoke-White Bean Purée. In a small saucepan, heat about 1/4 cup of olive oil over medium-low heat. Add 3-4 cloves of thinly sliced garlic and the red pepper flakes. Cook gently, stirring often, until the garlic is golden brown and fragrant – don’t let it burn, though! That’s a mistake I’ve made, and burnt garlic is not fun. Remove from heat and stir in a tablespoon of fresh chopped parsley or oregano. Set aside; this stuff is liquid gold!
- Marinate the Octopus:: Once the octopus is cool enough to handle, cut it into manageable pieces, usually separating the tentacles. In a bowl, toss the octopus pieces with a generous drizzle of olive oil, a squeeze of lemon juice, smoked paprika, dried oregano, salt, and pepper. Give it a good mix, making sure every piece is coated. Let it sit for at least 15-20 minutes while your grill heats up. This quick marinade really infuses the Flame-Grilled Octopus with those beautiful Mediterranean flavors.
- Grill the Flame-Grilled Octopus:: Heat your grill to medium-high heat. Make sure the grates are clean and well-oiled to prevent sticking. Place the marinated octopus pieces directly on the hot grill. Grill for 2-3 minutes per side, or until you see those beautiful char marks and it’s heated through. You want a nice smoky flavor and a slightly crispy exterior, but still tender inside. Don’t overcook it now, we did all that tenderizing work! The smell of it grilling, oh my goodness, it’s just divine.
- Assemble and Serve Your Flame-Grilled Octopus:: To serve, spread a generous dollop of the Artichoke-White Bean Purée on each plate. Arrange the Flame-Grilled Octopus pieces over the purée. Drizzle generously with the chili-garlic crunch, making sure to get some of those crispy garlic bits and chili flakes. Garnish with a sprinkle of fresh parsley and a lemon wedge for an extra burst of freshness. This dish looks so impressive, but honestly, it’s all about those simple, bold flavors coming together. Enjoy every single bite, you’ve earned it!