Grilled Octopus with Sweet Potato and Charred Citrus Aioli

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.