Grilled Octopus with Rocket
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
There's something wonderfully simple about this grilled octopus with rocket that I absolutely love sharing. The whole dish comes together in just about an hour, making it perfect for when you want something impressive but don't have all day in the kitchen. What I really appreciate is how the tender, smoky octopus plays beautifully against the peppery rocket, which is packed with vitamins and minerals that are fantastic for your overall health. The lemon and garlic create this bright, garlicky dressing that ties everything together without any fuss. Trust me, once you master this one, you'll find yourself making it again and again.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned)
- 150 gfresh rocket
- 100 mlextra virgin olive oil
- 3 tbspfresh lemon juice
- 4garlic cloves(minced)
- 1 tbspred wine vinegar
- 1 tspdried oregano
- 1½ tspsea salt
- ½ tspblack pepper(freshly ground)
- ¼ tspred chilli flakes
- 2 tbspfresh parsley(finely chopped)
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil and add the cleaned octopus. Simmer for 35-40 minutes until tender, testing with a fork. Remove and let cool slightly.
Tip: The octopus is ready when the thickest part pierces easily with minimal resistance.
- 2
Once cooled, cut the octopus tentacles into 8-10 cm pieces, patting them dry with paper towels.
Tip: Drying the octopus ensures better browning on the grill.
- 3
Prepare the dressing by whisking together 75ml olive oil, lemon juice, red wine vinegar, minced garlic, oregano, sea salt, black pepper, and chilli flakes in a bowl. Set aside.
Tip: Make the vinaigrette while the octopus cooks to allow flavours to meld.
- 4
Heat a grill pan or barbecue to high heat and lightly oil the grates with remaining 25ml olive oil.
Tip: A very hot surface creates the best charred crust on the octopus.
- 5
Grill the octopus pieces for 2-3 minutes per side until they develop a golden-brown crust with charred spots.
Tip: Don't move the pieces around too much—let them sit to develop colour.
- 6
Place fresh rocket on a serving platter and drizzle with half the prepared dressing, tossing gently to coat.
Tip: Use tender young rocket leaves for a milder peppery flavour.
- 7
Arrange the grilled octopus pieces over the rocket and drizzle generously with remaining dressing.
- 8
Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
Tip: The dish is best served warm, so time grilling close to serving.
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