Grilled Octopus with Avocado
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive yet surprisingly straightforward. Grilled octopus with avocado comes together in just over an hour and always impresses guests without requiring any fancy techniques. The tender, smoky octopus pairs beautifully with creamy avocado, which is loaded with heart healthy monounsaturated fats. What I love most is that quality ingredients do most of the work here, so you don't need to fuss in the kitchen. A simple white wine braise gets the octopus perfectly tender, then a quick char on the grill gives it that wonderful caramelized flavor. Fresh lemon, garlic, and a sprinkle of red chili flakes round out this elegant yet casual Mediterranean inspired meal.
Ella x
Ingredients
- 1 kgoctopus(cleaned and tentacles separated)
- 2ripe avocados(halved and pitted)
- 2lemon(juiced)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 237 mlwhite wine
- 2bay leaves
- 118 mlmicrogreens(optional garnish)
Detail level
Instructions
- 1
Place octopus tentacles in a large pot with white wine, bay leaves, and enough water to cover. Bring to a boil, then reduce heat and simmer for 35-40 minutes until the octopus is tender when pierced with a fork.
Tip: The octopus will turn from grey to reddish-purple when fully cooked.
- 2
While the octopus cooks, heat 3 tablespoons of olive oil in a small skillet over medium-low heat. Add sliced garlic and fry gently for 3-4 minutes until golden and crispy, then transfer to a paper towel-lined plate and sprinkle with salt.
Tip: Watch the garlic carefully to prevent burning; it should be pale golden, not dark brown.
- 3
Remove cooked octopus from the pot and pat dry with paper towels. Cut the tentacles into 3-inch pieces and place in a bowl.
Tip: Drying the octopus thoroughly ensures better grilling and charring.
- 4
In the bowl with octopus, drizzle with 2 tablespoons olive oil, the juice of one lemon, red chili flakes, salt, and black pepper. Toss gently to coat and let sit for 5 minutes.
Tip: This quick marinade infuses flavor while keeping the texture tender.
- 5
Preheat a grill or grill pan to high heat until very hot. Working in batches, grill octopus pieces for 2-3 minutes per side until charred and caramelized.
Tip: Don't move the octopus around too much; let it develop a nice crust before flipping.
- 6
Scoop avocado flesh into a small bowl and drizzle with remaining lemon juice, 1 tablespoon olive oil, salt, and pepper. Gently mash with a fork until you reach your desired consistency.
Tip: For a chunky texture, leave some avocado in pieces; for creamier, mash more thoroughly.
- 7
Divide the charred octopus among serving plates. Top each plate with a generous dollop of mashed avocado.
Tip: Serve warm octopus with cool avocado for a pleasant temperature contrast.
- 8
Garnish with crispy garlic chips, fresh parsley, and microgreens if desired. Drizzle any pan juices around the plate.
Tip: The garlic chips add essential texture and richness to this dish.
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