Easter

Grilled Octopus

February 23, 2024
5
1 Ratings
Photo by Luana Paiva
  • 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

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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
  1. 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.
  2. 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.
  3. 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.
  4. In a clean food processor, blend yogurt, chopped parsley, vegetable broth, salt, and black pepper. Set aside.
  5. 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.
  6. Garnish with additional chopped parsley and a sprinkle of paprika.
  7. Serve the grilled octopus immediately, and enjoy this delightful dish for two!

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