Grilled Octopus with Mushroom and Garlic Confit
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus with mushroom and garlic confit is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. The beauty of this recipe is that it comes together in just 45 minutes of cooking, making it perfect for a weeknight dinner that feels special. Octopus is packed with protein and selenium, which supports your immune system and thyroid health, so you're getting something truly nourishing on your plate. The tender mushrooms and silky garlic confit create an earthy, luxurious sauce that absolutely transforms the delicate octopus meat. Trust me, once you taste this combination, you'll be making it again and again.
Ella x
Ingredients
- 1½ kgoctopus(whole, cleaned)
- 400 gramsmixed mushrooms(cremini, shiitake, and oyster, halved)
- 8garlic cloves(thinly sliced)
- 120 mlextra virgin olive oil
- 2lemon(1 juiced, 1 sliced for garnish)
- 3 sprigsfresh thyme
- 15 gramsfresh parsley(chopped)
- 10 gramssea salt
- 3 gramsblack pepper(freshly ground)
- 2 gramssmoked paprika
- 1 gramred chili flakes
- 180 mlwhite wine(dry)
Detail level
Instructions
- 1
Fill a large pot with salted water and bring to a boil. Add the cleaned octopus and simmer gently for 35-40 minutes until the meat is tender when pierced with a fork.
Tip: The octopus is done when the suction cups can be easily rubbed off with your thumb.
- 2
While the octopus cooks, prepare the garlic confit by slowly heating 60ml of olive oil with the sliced garlic and thyme sprigs over low heat for 15 minutes until the garlic is golden and fragrant, then set aside.
Tip: Keep the heat very low to infuse the oil without burning the garlic.
- 3
Toss the mushrooms with 40ml of olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast at 200°C for 20 minutes until golden and tender.
Tip: Spread them in a single layer for even browning.
- 4
Once the octopus is cooked, drain and pat dry completely. Cut the tentacles into 5-7cm pieces.
Tip: Drying the octopus well ensures better browning on the grill.
- 5
Preheat a cast-iron grill pan or outdoor grill to high heat. Brush the octopus pieces lightly with oil and season with salt, pepper, and a pinch of paprika.
Tip: A very hot grill creates those desirable charred spots.
- 6
Grill the octopus for 2-3 minutes per side until charred and crispy on the edges.
Tip: Don't move the pieces too much to allow proper caramelization.
- 7
In a small bowl, whisk together the lemon juice, remaining 20ml olive oil, red chili flakes, and chopped parsley to make a finishing oil.
Tip: This bright dressing balances the smokiness of the grilled octopus.
- 8
Arrange the grilled octopus and roasted mushrooms on serving plates, drizzle with the parsley oil and garlic confit, garnish with lemon slices and fresh thyme, and serve immediately.
Tip: Serve warm to enjoy the contrast between tender octopus and crispy mushroom edges.
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