Easter
Grilled Octopus
- Prep time 15 minutes
- Cook time 55 minutes
- Serves 2
Author Notes
This recipe for grilled octopus with paprika bean puree and creamy parsley sauce is a true masterpiece. The tender and succulent grilled octopus, combined with the rich and smoky flavor of the paprika bean puree, creates a perfect harmony of taste. The creamy parsley sauce complements the dish with its refreshing and tangy flavor, adding a touch of elegance to the dish. This recipe is a perfect example of how cooking can be an art form, creating beauty and inspiration on the plate. —Luana Paiva
What You'll Need
Ingredients
- For the Grilled Octopus
-
1
1 small-medium sized octopus, cleaned, boiled and tentacles separated
-
2
Olive oil
-
1 1/2 teaspoons
Paprika
-
Salt and black pepper to taste
-
1 teaspoon
Lemon pepper
- For the Puree and the Sauce
-
1
Can of Cannellini beans, drained and rinsed
-
2 tablespoons
Olive Oil
-
1 teaspoon
Smoked Paprika
-
1/3 cup
Red Pepper, diced (small)
-
Salt and black pepper to taste
-
1 1/2 tablespoons
Tzatziki or regular greek yogurt
-
3 tablespoons
Chopped fresh parsley
-
2-3 tablespoons
Vegetable broth
Directions
- Preheat the grill to medium-high heat. In a bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Toss the octopus tentacles in this marinade, ensuring they are well coated.
- Grill the octopus for about 3-4 minutes per side or until the tentacles are charred and cooked through. Remove from the grill and squeeze fresh lemon juice over the grilled octopus.
- In a food processor, combine cannellini beans, olive oil, smoked paprika, diced red pepper, salt, and black pepper. Blend until smooth. Adjust the seasoning to taste and set aside.
- In a clean food processor, blend yogurt, chopped parsley, vegetable broth, salt, and black pepper. Set aside.
- Spoon the paprika white bean puree onto two serving plates, creating a bed for the grilled octopus. Place the grilled octopus tentacles over the puree. Drizzle the yogurt parsley sauce over the grilled octopus.
- Garnish with additional chopped parsley and a sprinkle of paprika.
- Serve the grilled octopus immediately, and enjoy this delightful dish for two!
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