Grilled Octopus with Caramelized Onion and Lemon Oil
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus dish has become my go to dinner when I want something impressive but surprisingly simple. The tender octopus pairs beautifully with sweet caramelized onions and a bright lemon oil that brings everything together. What I love most is that you can prep everything in just twenty minutes, and the whole meal comes together in under an hour. Octopus is packed with protein and selenium, which supports your immune system, making this not just delicious but genuinely good for you. The best part? It won't break the bank, and you probably have most of these pantry staples on hand already.
Ella x
Ingredients
- 1 kgoctopus(cleaned)
- 4 mediumyellow onions(sliced into thick rings)
- 6 tbspextra virgin olive oil
- 2lemon(zested and juiced)
- 4garlic cloves(minced)
- 3 sprigsfresh thyme
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- ¼ tspred pepper flakes
- ½ tspsmoked paprika
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil and add the cleaned octopus with thyme sprigs. Simmer for 35-40 minutes until the octopus is tender when pierced with a fork. Remove and let cool slightly, then cut tentacles into individual pieces.
Tip: Pre-cooking the octopus ensures tender meat and prevents it from becoming rubbery on the grill.
- 2
While the octopus cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply golden and caramelized.
Tip: Low and slow cooking is key for sweet, caramelized onions. Don't rush this step.
- 3
Once the onions are caramelized, add the minced garlic and white wine to the pan. Cook for 2 minutes until the wine reduces by half. Season with a pinch of salt and pepper, then set aside.
- 4
Prepare the lemon oil by whisking together 4 tablespoons of olive oil, lemon zest, lemon juice, and red pepper flakes in a small bowl. Set aside.
Tip: This lemon oil can be made ahead and stored in the refrigerator for up to 3 days.
- 5
Preheat your grill to medium-high heat (about 400°F). Pat the cooked octopus dry and lightly brush with olive oil. Season all sides with sea salt, black pepper, and smoked paprika.
Tip: Drying the octopus ensures better char and browning on the grill.
- 6
Grill the octopus pieces for 2-3 minutes per side until charred marks appear and the edges are slightly crispy. Remove to a serving platter.
- 7
Arrange the grilled octopus on a serving platter and top generously with the caramelized onions. Drizzle the lemon oil over the top and garnish with fresh lemon zest and additional red pepper flakes if desired.
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