Grilled Octopus with Beetroot

Instructions

1. 1

   Bring a large pot of salted water with thyme sprigs to a boil. Add the octopus and simmer for 35-40 minutes until tender when pierced. Drain and cool slightly, then pat dry with paper towels.

   Tip: Simmering the octopus before grilling ensures it's tender throughout while the grill chars the exterior beautifully.

2. 2

   Preheat your grill to medium-high heat. Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Place on the grill and cook for 8-10 minutes per side until caramelized and tender.

   Tip: Grill the beetroot separately first so you can season it properly without interfering with the octopus preparation.

3. 3

   Cut the cooked octopus tentacles into 8-10 cm pieces. Arrange in a bowl with the white wine and 1 tablespoon of olive oil. Let marinate for 10 minutes.

   Tip: The wine adds moisture and flavor while the octopus absorbs seasoning.

4. 4

   In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, and chopped parsley to create the dressing. Season with salt and pepper to taste.

   Tip: Make the dressing while the octopus marinates so all flavors are ready to come together.

5. 5

   Heat a cast iron grill pan or outdoor grill to high heat. Remove octopus pieces from marinade, pat dry, and brush lightly with oil. Grill for 2-3 minutes per side until charred marks appear and edges curl slightly.

   Tip: High heat is essential for creating that desirable char while keeping the interior tender.

6. 6

   Toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Set aside.

   Tip: Toasting the breadcrumbs adds depth and prevents them from becoming soggy when added to the warm dish.

7. 7

   Arrange the grilled octopus and beetroot wedges on a serving platter. Drizzle generously with the lemon-herb dressing and scatter the toasted panko breadcrumbs over the top.

   Tip: The breadcrumbs provide a delightful crunch that contrasts beautifully with the tender octopus and soft beetroot.

8. 8

   Serve immediately while the octopus is still warm, with extra lemon wedges on the side.