Grilled Octopus with Fennel
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus with fennel is one of my favorite dishes to make when I want something that feels restaurant quality but doesn't demand hours in the kitchen. The whole meal comes together in just 70 minutes, and most of that is hands off cooking time. Octopus is wonderfully tender when prepared right, and fennel brings this subtle anise sweetness that pairs beautifully with the char from the grill. What I love most is that fennel is packed with fiber and antioxidants, making this dish as nourishing as it is delicious. The ingredients are simple and straightforward, which means you can focus on technique rather than juggling a complicated recipe. Fresh lemon and garlic round everything out perfectly for a truly Mediterranean experience.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned)
- 2 wholefennel bulbs(quartered lengthwise)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4 wholegarlic cloves(minced)
- 2 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh dill(chopped)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonspanko breadcrumbs(toasted)
- 2 wholelemon wedges(for serving)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil and add the cleaned octopus. Simmer gently for 35-40 minutes until the tentacles are tender and easily pierced with a fork. Remove and let cool slightly, then cut the tentacles into individual pieces.
Tip: Simmering the octopus first prevents it from becoming rubbery when grilled.
- 2
Toss the fennel quarters with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Set aside.
- 3
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, parsley, dill, red pepper flakes, and remaining salt and pepper to create a herb oil.
Tip: Prepare this dressing while the octopus is simmering.
- 4
Preheat a grill or grill pan to medium-high heat (around 200°C). Pat the octopus pieces dry with paper towels.
Tip: Dry octopus grills better and develops better char marks.
- 5
Grill the octopus pieces for 2-3 minutes per side until lightly charred and warmed through. Transfer to a serving platter.
- 6
Grill the fennel quarters cut-side down for 3-4 minutes until golden and caramelized, then flip and grill another 2 minutes. Arrange on the platter with the octopus.
Tip: The char on the fennel adds natural sweetness and depth of flavor.
- 7
Pour the herb oil evenly over the grilled octopus and fennel. Sprinkle the toasted panko breadcrumbs across the top for texture.
- 8
Serve immediately while warm with lemon wedges on the side for squeezing.
Tip: This dish is best enjoyed fresh off the grill.
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