Grilled Octopus with Charred Carrot and Citrus Drizzle
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but totally manageable. Grilled octopus has this wonderful tender texture once you cook it right, and the charred carrots bring an earthy sweetness that plays beautifully with the bright citrus drizzle. What I love most is that you can prep everything in just twenty minutes, then let the grill do the heavy lifting. Octopus is packed with selenium and vitamin B12, making it wonderfully nutritious too. The whole meal comes together in under an hour, and honestly, it tastes like you've been cooking all day.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and patted dry)
- 6 mediumcarrots(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 2lemon(zest and juice)
- 3 tablespoonsfresh oregano(chopped)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 237 mlwhite wine(dry)
- 4fresh thyme sprigs
- 1 tablespoonhoney
Detail level
Instructions
- 1
Blanch the octopus in a large pot of boiling salted water with thyme sprigs for 35-40 minutes until tender. Pierce with a fork to test doneness. Drain and let cool slightly, then cut tentacles into 8-10cm pieces.
Tip: Blanching before grilling ensures the octopus is tender and prevents it from becoming rubbery on the grill.
- 2
While octopus cooks, prepare the citrus herb oil by whisking together 4 tablespoons olive oil, lemon juice, zest, minced garlic, oregano, chili flakes, salt, and pepper in a small bowl.
Tip: Make this dressing ahead and let flavors meld for better taste.
- 3
Brush the carrot halves with 1 tablespoon olive oil and season with salt and pepper on both sides.
- 4
Preheat grill to medium-high heat (about 200°C). Oil the grill grates to prevent sticking.
- 5
Grill carrots cut-side down for 4-5 minutes until golden char marks appear, then flip and grill the rounded side for 3-4 minutes. Transfer to a platter.
Tip: Don't move the carrots around too much; let them sit to develop a nice caramelized crust.
- 6
Arrange octopus pieces on the grill and cook for 2-3 minutes per side until light charring appears on the tentacles.
Tip: Octopus cooks quickly after blanching, so watch carefully to avoid overcooking.
- 7
Transfer grilled octopus to the platter with carrots. Drizzle the citrus herb oil evenly over both components.
- 8
Finish with a light drizzle of honey to balance the acidity and herbs. Serve immediately while still warm with crusty bread on the side.
Tip: The honey adds subtle sweetness that complements the caramelized carrots beautifully.
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