Grilled Octopus with Charred Carrot and Citrus Drizzle

Instructions

1. 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. 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. 3

   Brush the carrot halves with 1 tablespoon olive oil and season with salt and pepper on both sides.

4. 4

   Preheat grill to medium-high heat (about 200°C). Oil the grill grates to prevent sticking.

5. 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. 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. 7

   Transfer grilled octopus to the platter with carrots. Drizzle the citrus herb oil evenly over both components.

8. 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.