Grilled Octopus with Pak Choi
Prep
45 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Grilled octopus with pak choi comes together in just over an hour, and honestly, it's simpler than you'd think. The octopus gets tender and delicious through a quick braise in white wine and aromatics, then finishes on the grill with a beautiful char. Pak choi is wonderfully nutritious, packed with vitamin C and calcium, making this meal as wholesome as it is elegant. The best part? You likely have most of these ingredients already, and the whole thing costs far less than ordering it at a restaurant.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and cut into 8cm pieces)
- 4 bunchespak choi(halved lengthwise)
- 120 mlextra virgin olive oil
- 2lemon(1 halved, 1 zested and juiced)
- 6garlic cloves(minced)
- 1½ teaspoonred chili flakes
- 8 sprigsfresh thyme
- 3bay leaves
- 250 mlwhite wine
- 2 teaspoonsea salt
- 1 teaspoonblack pepper
- 15 gfresh parsley(finely chopped)
Detail level
Instructions
- 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
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
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
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
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
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.
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