Grilled Octopus with Pea Puree and Crispy Garlic
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. Tender grilled octopus paired with a vibrant pea puree makes for an elegant Mediterranean meal that won't break the bank. Peas are packed with protein and fiber, making this dish surprisingly wholesome alongside the lean, nutrient dense octopus. The beauty of this recipe is its simplicity: you poach the octopus until tender, then finish it on the grill for those gorgeous char marks. Fresh mint and crispy garlic bring brightness and crunch to every bite. Trust me, your guests will be asking for this recipe.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and tentacles separated)
- 400 gfrozen peas
- 8garlic cloves(thinly sliced)
- 100 mlextra virgin olive oil
- 2lemon(zest and juice)
- 500 mlvegetable stock
- 15 gfresh mint leaves(chopped)
- 2 teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 2bay leaf
- 150 mlwhite wine
- 30 gbutter
Detail level
Instructions
- 1
Bring a large pot of salted water to boil with bay leaves. Add octopus and reduce to a simmer for 35-40 minutes until tender when pierced with a fork. Remove and let cool slightly, then cut tentacles into 8cm pieces.
Tip: The octopus will become tender rather than rubbery with this gentle simmering method.
- 2
While the octopus cooks, prepare the pea puree. Cook frozen peas in vegetable stock for 5-7 minutes until very soft. Drain, reserving 100ml of cooking liquid.
Tip: Reserve the cooking liquid to adjust the puree consistency as needed.
- 3
Blend the cooked peas with 60ml of the reserved cooking liquid, 30ml olive oil, butter, half the lemon juice, salt, and pepper until smooth. Pass through a fine sieve for silky texture. Keep warm.
Tip: A fine sieve creates an elegant, restaurant-quality puree.
- 4
Heat 40ml olive oil in a small pan over medium-low heat. Add sliced garlic and stir constantly for 6-8 minutes until golden and crispy. Transfer garlic chips to paper towels with a slotted spoon, reserving the infused oil.
Tip: Watch carefully to avoid burning; garlic should be pale golden, not dark brown.
- 5
Prepare your grill to high heat. Toss octopus pieces with remaining olive oil, lemon zest, salt, and pepper. Grill for 2-3 minutes per side until charred and heated through.
Tip: Don't overcrowd the grill to ensure proper browning and crust development.
- 6
Spoon pea puree onto four plates. Arrange grilled octopus on top and drizzle with the garlic-infused oil and remaining lemon juice.
Tip: Warm plates before plating to keep the dish at optimal temperature.
- 7
Garnish each plate with crispy garlic chips, fresh mint leaves, and a pinch of sea salt. Serve immediately while the octopus is warm.
Tip: Add the crispy garlic just before serving to maintain its crunch.
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