Grilled Octopus with Crispy Brussels Sprouts and Charred Lemon Aioli

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.