Grilled Octopus with Courgette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I'm craving something elegant yet surprisingly simple. Tender grilled octopus paired with charred courgettes creates a Mediterranean masterpiece that comes together in just over half an hour. The best part? It's incredibly forgiving and doesn't require fancy techniques. Octopus is packed with protein and omega 3 fatty acids, making this as nourishing as it is delicious. With minimal prep work and ingredients you probably already have on hand, this restaurant quality meal proves that impressive food doesn't need to be complicated or expensive.
Ella x
Ingredients
- 1.2 kgoctopus(cleaned and halved lengthwise)
- 3 mediumcourgettes(sliced lengthwise into 1cm strips)
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- 2 tbspfresh parsley(finely chopped)
- 1 tbspfresh oregano(dried oregano if fresh unavailable)
- 1 tspred chilli flakes
- 1 tspsea salt
- 1 tspblack pepper
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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