Grilled Octopus with Green Beans and Garlic Aioli
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to make when I want something impressive but surprisingly simple. Grilled octopus has this wonderful tender texture when cooked just right, and paired with fresh green beans and a silky garlic aioli, it feels like a restaurant quality meal that comes together in under an hour. Green beans are packed with vitamins and fiber, so you're getting something truly nourishing alongside all that delicious protein. What I love most about this recipe is how straightforward it actually is once you've got your ingredients ready. The whole thing comes together quickly with minimal fuss, making it perfect for weeknight dinners or when you want to impress guests without spending all day in the kitchen.
Ella x
Ingredients
- 1½ kgoctopus(cleaned)
- 400 ggreen beans(trimmed)
- 6garlic cloves(minced)
- 150 mlextra virgin olive oil
- 3 tablespoonslemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1egg yolk
- 1 tablespoonwhite wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- ¼ teaspoonred chili flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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