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
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
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.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.