Grilled Octopus with Sweet Potato and Charred Citrus Aioli
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This elegant grilled octopus dish has become one of my favorite ways to impress guests without spending hours in the kitchen. The whole meal comes together in under an hour, making it perfect for a weeknight dinner or casual entertaining. Sweet potatoes are absolutely wonderful here, packed with vitamin A and fiber that make them as nourishing as they are delicious. The charred citrus aioli ties everything together with bright, smoky flavor, and honestly, it's so simple to whip up that you'll find yourself making it again and again. Trust me, once you taste this combination, you'll understand why I keep coming back to it.
Ella x
Ingredients
- 1 kgoctopus(cleaned and halved lengthwise)
- 3 mediumsweet potatoes(cut into 1/2-inch thick wedges)
- 6 tbspextra virgin olive oil
- 2lemon(halved)
- 1orange(halved)
- 4garlic cloves(minced)
- 1½ tspsmoked paprika
- 3 sprigsfresh rosemary
- 1½ tspsea salt
- ¾ tspblack pepper
- 177 mlmayonnaise
- 1 tspdijon mustard
- 2 tbspfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil. Add octopus, lemon halves, and rosemary sprigs. Reduce heat and simmer for 35-40 minutes until octopus is tender when pierced with a fork.
Tip: The octopus will release a purple foam during cooking—this is normal and indicates proper tenderization.
- 2
While octopus cooks, toss sweet potato wedges with 3 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and smoked paprika. Spread on a baking sheet.
Tip: Cut wedges evenly so they cook at the same rate.
- 3
Roast sweet potatoes at 425°F for 25-30 minutes, stirring halfway through, until golden and caramelized at the edges.
Tip: Don't skip the stirring step—this ensures even caramelization on all sides.
- 4
Prepare the citrus aioli by charring lemon and orange halves cut-side down on a hot cast iron skillet or grill for 3-4 minutes until deeply caramelized.
Tip: The char adds bitterness and complexity that balances the creamy aioli.
- 5
Squeeze the charred citrus juice into a bowl with mayonnaise, minced garlic, Dijon mustard, remaining 1 teaspoon salt, and 0.25 teaspoon black pepper. Whisk until smooth.
Tip: Make the aioli just before serving so the citrus flavor stays bright.
- 6
Remove cooked octopus from water and pat dry. Brush with remaining 3 tablespoons olive oil and season with salt and pepper.
Tip: Thorough drying helps achieve better char marks on the grill.
- 7
Heat a grill or grill pan to high heat (400°F+). Grill octopus tentacles for 2-3 minutes per side until charred and crispy at the edges.
Tip: Don't move the octopus too much—let it sit to develop a proper char.
- 8
Arrange roasted sweet potato wedges and grilled octopus on a platter. Drizzle generously with charred citrus aioli and garnish with fresh parsley. Serve immediately.
Tip: The dish is best enjoyed hot when the octopus is still tender and the sweet potatoes are warm.
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