Grilled Octopus with Parsnip Puree and Charred Lemon
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks incredibly impressive yet comes together in just over an hour. Grilled octopus with parsnip puree and charred lemon brings together tender, succulent seafood with a silky, naturally sweet vegetable base that feels elegant without being fussy. Parsnips are wonderfully underrated and packed with fiber and vitamin C, making this dish as nourishing as it is delicious. The beauty of this recipe lies in its simplicity: once you've got your octopus tender, everything else is straightforward preparation and high heat cooking. The charred lemon adds brightness and that perfect bitter note that ties everything together beautifully.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and halved)
- 600 gparsnips(peeled and chopped)
- 120 mlextra virgin olive oil
- 8garlic cloves(minced)
- 3 sprigsfresh thyme
- 2bay leaves
- 3lemons(halved)
- 2 teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 400 mlvegetable stock
- 15 gfresh parsley(chopped)
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.