Grilled Octopus with Courgette

Instructions

1. 1

   Bring a large pot of salted water to a boil and add the octopus halves. Simmer gently for 25-30 minutes until the octopus is tender and the suction cups easily separate when pressed. Drain and let cool slightly, then pat dry with paper towels.

   Tip: The octopus is ready when a knife easily pierces the thickest part of the tentacles.

2. 2

   While the octopus cooks, combine minced garlic, 4 tbsp olive oil, lemon juice, oregano, chilli flakes, sea salt, and black pepper in a small bowl. Stir well to create the dressing.

   Tip: Prepare this marinade while waiting to infuse the flavours.

3. 3

   Pat the courgette strips dry and brush both sides generously with the remaining 2 tbsp olive oil. Season with a pinch of salt and pepper on each side.

   Tip: Drying the courgettes helps them caramelize better on the grill.

4. 4

   Heat a grill pan or outdoor grill to high heat until smoking. Place the octopus on the grill and cook for 3-4 minutes per side until charred and crispy. Transfer to a serving plate.

   Tip: High heat creates the desirable charred exterior while keeping the inside tender.

5. 5

   Grill the courgette strips for 2-3 minutes per side until golden brown with grill marks. Remove to the serving plate with the octopus.

   Tip: Don't move the courgettes while grilling—let them sit for colour development.

6. 6

   Drizzle the warm octopus and courgettes with the prepared garlic and herb dressing while still hot. Toss gently to combine, ensuring the dressing coats all pieces.

   Tip: Dressing the hot vegetables helps them absorb the flavours.

7. 7

   Sprinkle fresh chopped parsley over the dish and serve immediately with lemon wedges on the side.

   Tip: The fresh parsley adds brightness and colour to the finished dish.