Grilled Octopus with Cassava
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dish that's become one of my go to meals when I want something elegant but surprisingly easy to pull off. Grilled octopus with cassava is a fantastic combination that brings together tender, smoky seafood with crispy, golden starch in just about an hour from start to finish. The octopus gets incredibly tender when cooked properly, and paired with cassava, which is packed with resistant starch to support your digestion, you've got a really satisfying plate. What I love most is how simple the ingredients are and how forgiving the whole process turns out to be. Once everything is prepped, you're mostly just cooking and letting the grill do the heavy lifting.
Ella x
Ingredients
- 1 kgfresh octopus(cleaned and tentacles separated)
- ¾ kgcassava root(peeled and cut into 3-inch batons)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(fresh squeezed)
- 5garlic cloves(minced)
- 1 teaspoonsmoked paprika
- ½ teaspoonred pepper flakes
- 4fresh thyme sprigs
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 710 mlvegetable oil for frying
- 59 mlfresh parsley(chopped)
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil and add octopus with thyme sprigs. Simmer for 25-30 minutes until octopus is tender when pierced with a fork. Drain and pat dry with paper towels.
Tip: Pre-boiling the octopus ensures it's tender and prevents it from becoming rubbery on the grill.
- 2
While octopus cooks, heat vegetable oil in a deep pot to 350°F. Working in batches, fry cassava batons for 5-7 minutes until golden and crispy. Transfer to paper towels and sprinkle with salt immediately.
Tip: Double-frying in batches prevents the oil temperature from dropping, ensuring crispier results.
- 3
In a small bowl, whisk together 4 tablespoons olive oil, minced garlic, lemon juice, paprika, and red pepper flakes to create the marinade. Season with salt and pepper.
Tip: Make this marinade while the octopus is cooking to save time.
- 4
Brush octopus tentacles generously with the garlic-lemon marinade and let sit for 10 minutes at room temperature.
Tip: Don't marinate too long or the acid will begin to break down the octopus texture.
- 5
Heat a grill or grill pan to high heat, about 450°F. Brush grates with remaining olive oil to prevent sticking.
Tip: A very hot grill creates beautiful char marks and locks in juices.
- 6
Place octopus tentacles on the grill and cook for 3-4 minutes per side until charred and crispy at the edges. Transfer to a cutting board.
Tip: Don't move the octopus around too much; let it sit to develop a golden crust.
- 7
Cut octopus tentacles into bite-sized pieces and arrange on a serving platter with cassava fries. Drizzle with any remaining marinade and garnish with fresh parsley.
Tip: Keep everything warm by serving on pre-heated plates for best flavor.
- 8
Serve immediately with fresh lemon wedges on the side for squeezing over the dish.
Tip: The bright acidity of fresh lemon enhances both the octopus and cassava perfectly.
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