Grilled Octopus with Pak Choi

Instructions

1. 1

   Bring a large pot of water to boil and add one lemon half, 3 bay leaves, and 1 teaspoon of salt. Add octopus pieces and simmer gently for 25-30 minutes until tender but still slightly firm. Drain and pat completely dry with paper towels.

   Tip: Boiling octopus before grilling ensures tenderness and removes excess moisture for better browning on the grill.

2. 2

   While octopus cooks, prepare the infused oil by whisking together 100ml olive oil, 4 minced garlic cloves, and red chili flakes in a small bowl. Let sit for 10 minutes to infuse.

   Tip: Making the chili oil ahead of time allows the flavors to meld beautifully.

3. 3

   Preheat a grill pan or outdoor grill to high heat. Toss the cooked octopus pieces with 20ml olive oil, salt, and pepper. Arrange on the grill and cook for 3-4 minutes per side until golden brown with charred edges.

   Tip: Don't move the octopus too much on the grill—let it develop a nice crust for better flavor.

4. 4

   Transfer grilled octopus to a warm serving plate and squeeze fresh lemon juice over top. Drizzle with half of the infused chili oil and sprinkle with lemon zest.

   Tip: The warm octopus absorbs the lemon and oil flavors beautifully.

5. 5

   Place pak choi cut-side down on the grill. Cook for 2-3 minutes until charred, then flip and cook for another 2 minutes. Brush with remaining infused oil.

   Tip: Grilling the pak choi cut-side down creates a caramelized surface while keeping the centers tender.

6. 6

   Arrange grilled pak choi around the octopus. Scatter fresh parsley over the entire dish and finish with any remaining infused oil and a final squeeze of lemon juice.

   Tip: Fresh herbs added at the very end brighten the dish and add freshness.