Grilled Octopus with Mushroom and Garlic Confit

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.