Grilled Octopus with Kale
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus with kale is one of my favorite dishes to make when I want something elegant but totally manageable. The whole thing comes together in just over an hour, and honestly, most of that is hands off cooking time. I love using kale because it's packed with nutrients and holds up beautifully to grilling without falling apart like some delicate greens. The octopus gets incredibly tender when simmered with white wine and aromatics, then finishes on the grill for a beautiful char. Fresh lemon and good olive oil tie everything together in the most delicious, simple way.
Ella x
Ingredients
- 1 kgoctopus(cleaned and tentacles separated)
- 1 bunchkale(roughly chopped)
- 6garlic cloves(minced)
- 118 mlextra virgin olive oil
- 2lemon(1 juiced, 1 cut into wedges)
- ¼ teaspoonred pepper flakes
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper(freshly ground)
- 1onion(halved)
- 2bay leaf
- 237 mlwhite wine
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Bring a large pot of water to a boil with the halved onion, bay leaves, and 1 teaspoon salt. Add the octopus and simmer for 35-40 minutes until the flesh is tender when pierced with a fork.
Tip: The octopus is ready when the suckers pull away easily from the tentacles.
- 2
Remove the octopus from the pot and let it cool slightly. Pat dry with paper towels and cut the tentacles into 3-4 inch pieces.
Tip: Drying the octopus ensures better browning on the grill.
- 3
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, smoked paprika, red pepper flakes, lemon juice, and remaining salt and pepper. Toss the octopus pieces in this marinade and let sit for 10 minutes.
Tip: This marinade can be prepared while the octopus is cooking.
- 4
Heat a grill or grill pan to high heat and lightly oil the grates. Grill the octopus pieces for 2-3 minutes per side until charred and slightly crispy on the edges.
Tip: Don't move the octopus around too much; let it develop a nice char for better flavor.
- 5
While the octopus grills, heat the remaining olive oil in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Tip: Watch the garlic carefully to prevent burning.
- 6
Add the chopped kale to the skillet with a pinch of salt and pepper. Toss continuously for 5-7 minutes until the kale is crispy and tender, with some darker edges.
Tip: The kale will reduce significantly as it cooks and becomes crispy.
- 7
Divide the kale among four plates and arrange the grilled octopus pieces on top. Drizzle with any remaining pan juices and serve with lemon wedges.
Tip: Serve immediately while the octopus is still warm and the kale is crispy.
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