Grilled Octopus with Crispy Brussels Sprouts and Charred Lemon Aioli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending all evening in the kitchen. Grilled octopus with crispy brussels sprouts and charred lemon aioli comes together in just over an hour, and most of that is hands off cooking. The octopus gets incredibly tender and develops this beautiful char on the grill, while the brussels sprouts turn golden and crispy at the edges. Brussels sprouts are packed with vitamin C and fiber, making this as nourishing as it is delicious. The best part? You probably have most of these ingredients already, and the whole meal costs far less than ordering it at a restaurant. It's elegant enough for guests but simple enough for a weeknight dinner.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and halved)
- 500 gbrussels sprouts(halved)
- 120 mlextra virgin olive oil
- 6garlic cloves(minced)
- 3lemon(halved)
- 150 gmayonnaise
- 3 sprigsfresh rosemary
- 1 teaspoonsmoked paprika
- 2 teaspoonssea salt
- 1 teaspoonblack pepper
- ½ teaspoonred pepper flakes
- 20 gfresh parsley(chopped)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Add octopus, rosemary sprigs, and 3 halved lemons. Simmer for 25-30 minutes until octopus is tender when pierced with a fork. Drain well and pat dry with paper towels.
Tip: Cooking octopus beforehand makes it more tender and easier to grill without becoming rubbery.
- 2
While octopus cooks, toss brussels sprouts with 60ml olive oil, salt, and pepper. Spread on a baking sheet and roast at 200°C for 25 minutes, stirring halfway through, until deeply golden and crispy.
Tip: Don't overcrowd the pan; use two sheets if necessary for better caramelization.
- 3
Cut the cooked octopus tentacles into 8-10cm pieces. Brush lightly with 30ml olive oil and season with smoked paprika, salt, pepper, and red pepper flakes.
Tip: Cut at an angle for more surface area to achieve better grill marks.
- 4
Heat a grill pan or outdoor grill to high heat until smoking. Grill lemon halves cut-side down for 2-3 minutes until charred, then set aside.
Tip: The charred lemon adds a smoky sweetness that elevates the entire dish.
- 5
Grill octopus pieces for 2-3 minutes per side until charred lines form and the exterior is crispy. Transfer to a serving platter.
Tip: Don't move the octopus around too much on the grill; let it sit to develop proper char.
- 6
Make the aioli by whisking together mayonnaise, 3 minced garlic cloves, juice from the charred lemons, and a pinch of smoked paprika. Season with salt and pepper to taste.
Tip: The charred lemon juice provides depth compared to raw lemon juice.
- 7
Arrange roasted brussels sprouts and grilled octopus on serving plates. Drizzle generously with charred lemon aioli and remaining olive oil.
Tip: A light hand with the aioli prevents the dish from becoming too heavy.
- 8
Garnish with fresh chopped parsley and a sprinkle of red pepper flakes. Serve immediately while the octopus is still warm.
Tip: Fresh herbs brighten the rich, smoky flavors of the grilled components.
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