Grilled Octopus with Celery Root Purée and Crispy Celery Salad
Prep
25 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This elegant dish might look fancy, but trust me, it's remarkably straightforward to pull off at home. Tender grilled octopus paired with a silky celery root purée and a refreshing crispy celery salad creates a restaurant quality meal in just over an hour. What I love most is that octopus is incredibly affordable compared to other seafood, making this an impressive yet budget friendly option for entertaining. Plus celery root is packed with vitamin K and antioxidants, so you're getting real nutritional benefits with every bite. The whole preparation actually comes together beautifully, and you'll have guests convinced you spent all day in the kitchen.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and halved)
- 500 gcelery root(peeled and cubed)
- 3celery stalks(divided: 1 for stock, 2 for salad)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(1 for juice, 1 for zest)
- 237 mlwhite wine
- 473 mlvegetable stock
- 118 mlheavy cream
- 2 teaspoonssea salt
- 1 teaspoonblack pepper
- 4 sprigsfresh thyme
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Blanch the octopus halves in simmering salted water with one celery stalk and thyme sprigs for 35-40 minutes until the flesh is tender and easily pierced with a fork. Drain and allow to cool slightly.
Tip: Blanching tenderizes the octopus before grilling, ensuring it won't become rubbery.
- 2
While the octopus cooks, prepare the celery root purée. In a separate pot, simmer the cubed celery root in vegetable stock for 20 minutes until completely tender.
- 3
Drain the cooked celery root, reserving 1 cup of cooking liquid. Blend the celery root with cream, 2 tablespoons olive oil, minced garlic, salt, and pepper until smooth and creamy, adding reserved stock as needed.
Tip: For a silkier texture, pass the purée through a fine sieve after blending.
- 4
Dice the remaining fresh celery stalks into thin matchsticks. Toss with 1 tablespoon olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside the celery salad.
Tip: Prepare the salad just before serving to keep the celery crisp and fresh.
- 5
Heat a grill pan or outdoor grill to high heat. Pat the cooled octopus dry with paper towels and brush generously with remaining olive oil. Season with salt and pepper.
- 6
Grill the octopus for 3-4 minutes per side until charred and caramelized. The tentacles should have dark golden marks and crispy edges.
Tip: Don't move the octopus too frequently; let it develop a good char for depth of flavor.
- 7
Warm the celery root purée gently over low heat, stirring occasionally. Divide evenly among four serving plates.
- 8
Cut the grilled octopus into individual tentacles or bite-sized pieces. Arrange artfully over the purée and top with the crispy celery salad. Finish with lemon zest and a drizzle of quality olive oil.
Tip: Serve immediately while the octopus is still warm and the celery salad remains crisp.
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