Grilled Octopus with Green Beans and Garlic Aioli

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the cleaned octopus and simmer for 35-40 minutes until tender. Pierce the thickest part with a fork to check doneness.

   Tip: Cooking octopus slowly in boiling water ensures it becomes tender rather than tough.

2. 2

   While the octopus cooks, prepare the garlic aioli by whisking the egg yolk with white wine vinegar and 2 minced garlic cloves in a bowl.

   Tip: Keep the mixture at room temperature to prevent the emulsion from breaking.

3. 3

   Slowly drizzle in 120ml of olive oil while whisking continuously until the aioli is thick and creamy. Season with salt and pepper to taste.

   Tip: Add oil gradually in small amounts to ensure proper emulsification.

4. 4

   Toss the green beans with 20ml olive oil, salt, and pepper. Grill on a medium-high heat for 6-8 minutes, stirring occasionally, until lightly charred and tender.

   Tip: Don't move the beans too frequently to allow them to develop a nice char.

5. 5

   Remove the cooked octopus from water and pat dry thoroughly with paper towels. Cut the tentacles into 8-10cm pieces.

   Tip: Drying the octopus ensures better browning and crust formation on the grill.

6. 6

   Brush octopus pieces with remaining olive oil and season with salt, pepper, paprika, thyme, and red chili flakes.

   Tip: Season generously as octopus can handle bold flavors.

7. 7

   Heat the grill to high heat. Grill octopus for 2-3 minutes per side until charred and crispy on the outside.

   Tip: Grilling the pre-cooked octopus is quick and adds smoky flavor without risk of toughness.

8. 8

   Arrange grilled octopus and green beans on a serving platter. Drizzle with garlic aioli and remaining 4 minced garlic cloves mixed with lemon juice.

   Tip: Serve immediately while the octopus is still warm for the best flavor and texture.