Grilled Octopus with Parsnip Puree and Charred Lemon

Instructions

1. 1

   Place octopus in a large pot with water, 3 bay leaves, 2 thyme sprigs, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 35-40 minutes until the octopus is tender and a fork pierces the thickest part easily.

   Tip: Simmering the octopus first prevents it from becoming rubbery when grilled.

2. 2

   While the octopus cooks, peel and chop the parsnips into 2-inch pieces. Boil them in salted vegetable stock for 15-18 minutes until completely tender.

   Tip: Using vegetable stock instead of water adds more depth of flavor to the puree.

3. 3

   Drain the cooked parsnips, reserving 100ml of cooking liquid. Blend the parsnips with 60ml olive oil, 4 minced garlic cloves, and reserved stock until smooth and creamy. Season with salt and black pepper to taste.

4. 4

   Remove octopus from the pot and pat dry with paper towels. Cut the tentacles into 8-10cm pieces. Brush generously with 40ml olive oil and season with salt, pepper, and smoked paprika.

5. 5

   Heat a grill pan or outdoor grill to high heat. Grill the octopus pieces for 2-3 minutes per side until they develop charred marks and a crispy exterior.

   Tip: Don't overcrowd the grill pan; work in batches if needed for better caramelization.

6. 6

   Place the lemon halves cut-side down on the grill for 3-4 minutes until caramelized and charred.

   Tip: Charred lemons release their natural oils and add a subtle bitterness that complements the octopus.

7. 7

   While the octopus grills, heat the remaining 20ml olive oil in a small pan over medium-low heat. Add the remaining 4 minced garlic cloves and cook gently for 2-3 minutes until fragrant and light golden, then drain on paper towels.

8. 8

   To plate, spoon parsnip puree onto each plate, arrange grilled octopus pieces on top, scatter with crispy garlic chips and fresh chopped parsley. Serve immediately with charred lemon halves on the side.