Grilled Octopus with Turnip and Charred Garlic Oil
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something special but don't want to spend all day in the kitchen. Tender grilled octopus paired with sweet roasted turnips and silky charred garlic oil makes for an elegant meal that's ready in under an hour. Octopus is packed with protein and selenium, making it both delicious and nutritious, while turnips keep the cost down without sacrificing flavor or sophistication. The beauty of this recipe is how straightforward it is: you simply blanch the octopus, char everything on the grill, and drizzle with infused oil. It's the kind of dish that tastes like you've been cooking all day but actually comes together quite quickly.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and tentacles separated)
- 600 gturnips(peeled and cut into 3cm wedges)
- 6garlic cloves(thinly sliced)
- 100 mlextra virgin olive oil
- 2lemon(1 halved, 1 juiced)
- 3 sprigsfresh thyme
- 2bay leaf
- 1½ teaspoonskosher salt
- ½ teaspoonblack pepper(freshly ground)
- 1 teaspoonpaprika
- ¼ teaspoonred pepper flakes
- 15 gfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Bring a large pot of water to boil with lemon halves, bay leaves, and thyme sprigs. Add octopus and simmer for 35-40 minutes until tender, skewering with a fork to test doneness.
Tip: The octopus should offer slight resistance but not be rubbery. Cooking time varies with size.
- 2
While octopus cooks, toss turnip wedges with 2 tablespoons olive oil, salt, and pepper. Roast in a preheated 200°C oven for 25-30 minutes until golden and caramelized.
Tip: Stir halfway through roasting for even browning on all sides.
- 3
Heat remaining olive oil in a small saucepan over medium heat. Add sliced garlic and cook gently for 3-4 minutes until edges turn golden and fragrant, being careful not to burn.
Tip: Remove from heat immediately once garlic is golden to prevent bitterness.
- 4
Drain cooked octopus and pat dry with paper towels. Cut tentacles into 5-7cm pieces and place in a bowl.
Tip: Drying the octopus ensures better charring when grilled.
- 5
Toss octopus pieces with 1 tablespoon of the garlic oil, paprika, red pepper flakes, and black pepper.
Tip: Even coating ensures consistent flavor and color during grilling.
- 6
Heat grill to high heat. Grill octopus pieces for 2-3 minutes per side until lightly charred with distinct grill marks.
Tip: Don't overcrowd the grill; cook in batches if necessary for better browning.
- 7
Arrange roasted turnips on a serving platter, top with grilled octopus pieces, and drizzle the remaining garlic oil over everything.
Tip: The warm oil seals in the smoky flavors from grilling.
- 8
Squeeze fresh lemon juice over the dish, garnish with chopped parsley, and serve immediately while still warm.
Tip: The acidity from lemon brightens all the rich, charred flavors.
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