Grilled Octopus with Broccoli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled octopus with broccoli is one of my go to dishes when I want something impressive but totally manageable. The whole thing comes together in just over an hour, making it perfect for a weeknight dinner that feels special. Octopus is wonderfully lean and packed with protein and selenium, so you're getting real nutrition along with incredible flavor. What I love most is how simple it is to pull off. You just need a hot grill, some good olive oil, garlic, and lemon to transform these humble ingredients into something restaurant worthy. The tender octopus paired with charred broccoli florets creates this beautiful contrast of textures that keeps me coming back for more.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and halved lengthwise)
- 600 gbroccoli(cut into large florets)
- 120 mlextra virgin olive oil
- 6garlic cloves(minced)
- 2lemon(1 juiced, 1 cut into wedges)
- 1 teaspoonred chili flakes
- 1½ teaspoonsea salt
- ¾ teaspoonblack pepper
- 25 gfresh parsley(roughly chopped)
- 2 tablespoonsbalsamic vinegar(aged)
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Bring a large pot of salted water to boil and add the octopus halves. Simmer gently for 25-30 minutes until the thickest part is tender when pierced with a fork. Drain and let cool slightly before patting dry.
Tip: Boiling the octopus first ensures it's tender before grilling and prevents it from becoming rubbery.
- 2
In a small bowl, whisk together 100ml olive oil, minced garlic, lemon juice, chili flakes, smoked paprika, salt, and black pepper to create the marinade.
Tip: Make the marinade while the octopus is cooking to maximize flavor infusion time.
- 3
Cut the cooled octopus into 4 equal portions, then brush the marinade generously over all sides and let sit for 5 minutes.
Tip: Pat the octopus very dry before marinating to ensure better browning on the grill.
- 4
Preheat your grill to high heat (around 230°C). Toss the broccoli florets with the remaining 20ml olive oil, salt, and pepper in a separate bowl.
Tip: Heating the grill thoroughly ensures a proper sear and prevents sticking.
- 5
Place the octopus portions on the hot grill, tentacles-side down, and cook for 3-4 minutes until charred and crispy. Flip and cook the other side for 2-3 minutes.
Tip: Don't move the octopus around too much; let it sit to develop a flavorful crust.
- 6
On a separate section of the grill, add the broccoli florets cut-side down and grill for 4-5 minutes until charred, then flip and cook for another 3 minutes until tender with crispy edges.
Tip: Broccoli cooks quickly, so keep a close eye to prevent burning.
- 7
Transfer the grilled octopus and broccoli to a serving platter, drizzle with aged balsamic vinegar, and scatter fresh parsley over the top.
Tip: Serve immediately while everything is still warm and the broccoli is at its crispiest.
- 8
Serve with lemon wedges on the side for guests to squeeze over their portions as desired.
Tip: Fresh lemon brightens the dish and complements the smoky grill flavors beautifully.
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