Grilled Octopus with Lotus Root
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally manageable. Grilled octopus with lotus root comes together in just 70 minutes and feels fancy enough for guests, yet it's surprisingly straightforward. The octopus gets wonderfully tender when simmered first, then charred on the grill for that beautiful smoky flavor. I love adding lotus root because it has such a delicate, slightly sweet taste and brings real nutritional value, packed with fiber and resistant starch that's great for digestion. The combination of garlic, thyme, and smoked paprika creates this warm, Mediterranean vibe that makes the whole kitchen smell incredible. Trust me, this one's a winner.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and gutted)
- 400 glotus root(peeled and sliced into 0.5cm rounds)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 237 mlwhite wine
- 3bay leaves
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Fill a large pot with water and add the bay leaves, 1 teaspoon salt, and half the garlic. Bring to a boil, then add the cleaned octopus and reduce heat to simmer for 35-40 minutes until the tentacles are tender but still hold their shape. Pierce with a fork to test doneness.
Tip: This pre-cooking step prevents the octopus from becoming rubbery on the grill.
- 2
While the octopus cooks, toss the lotus root slices with 1 tablespoon of olive oil, paprika, and a pinch of salt. Arrange on a hot grill or grill pan over medium-high heat for 3-4 minutes per side until golden with charred marks. Transfer to a warm plate and set aside.
Tip: Don't crowd the grill; give lotus root space for proper caramelization.
- 3
In a small bowl, whisk together 4 tablespoons olive oil, lemon juice, remaining minced garlic, thyme, 0.5 teaspoon salt, and black pepper to create the herb dressing. Taste and adjust seasonings as needed.
Tip: Make this dressing while the octopus finishes cooking for fresh, vibrant flavors.
- 4
When the octopus is tender, drain it well and pat dry with paper towels. Drizzle lightly with 1 tablespoon olive oil and season with salt and pepper.
Tip: Patting the octopus dry ensures better char on the grill.
- 5
Heat your grill to high and lightly oil the grates. Grill the octopus tentacles for 2-3 minutes per side until they develop dark caramelized spots and char marks.
Tip: High heat seals in juices and creates the desired charred exterior.
- 6
Arrange the grilled octopus and lotus root on a serving platter. Drizzle generously with the herb dressing and scatter fresh parsley and lemon zest over the top.
Tip: Serve immediately while the octopus is still warm and the lotus root maintains its crispness.
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