Grilled Octopus with Bean Sprout Salad
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Grilled octopus with bean sprout salad comes together in just an hour and delivers restaurant quality results right from your own kitchen. The tender, smoky octopus pairs beautifully with the crisp, refreshing sprouts, while the ginger and sesame oil dressing brings everything together with bright, complex flavors. Bean sprouts are packed with enzymes and vitamins that aid digestion, making this not only delicious but genuinely good for you. The best part is how economical it all is, especially compared to ordering this at a restaurant. Once you master this recipe, you'll find yourself making it again and again.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and halved)
- 300 gramsmixed bean sprouts(fresh)
- 3 tablespoonslemon juice
- 5 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 237 mlfresh cilantro(chopped)
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2green onions(sliced)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil and add the octopus halves. Simmer for 35-40 minutes until the octopus is tender but still has a slight firmness. Drain and let cool slightly.
Tip: Pierce the thickest part with a fork to test for tenderness—it should slide through easily.
- 2
While the octopus cooks, prepare the vinaigrette by whisking together lemon juice, minced ginger, minced garlic, soy sauce, and sesame oil in a small bowl. Season with salt and red chili flakes.
Tip: Make the dressing while the octopus cooks so flavors have time to meld.
- 3
Once cooled, pat the octopus dry with paper towels and cut the tentacles into 5-7 cm pieces. Brush generously with 2 tablespoons of olive oil and season with salt and black pepper.
Tip: Drying the octopus helps it achieve a better char on the grill.
- 4
Heat a grill or grill pan to high heat. Grill the octopus pieces for 2-3 minutes per side until they develop charred marks and a slight crust.
Tip: Don't move the octopus too much on the grill—let it sit to develop those desirable grill marks.
- 5
Place the fresh bean sprouts in a large serving bowl and pour half of the vinaigrette over them. Toss gently to combine.
Tip: Don't dress the sprouts too far in advance or they may become soggy.
- 6
Arrange the grilled octopus pieces over the bean sprout salad. Drizzle with remaining vinaigrette and the remaining 3 tablespoons of olive oil.
Tip: Warm octopus on cold sprouts creates a pleasant temperature contrast.
- 7
Garnish with fresh cilantro, green onions, and an additional pinch of red chili flakes if desired. Serve immediately.
Tip: Fresh herbs add brightness and should be added just before serving.
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