Grilled Octopus with Watercress
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus dish has become one of my favorite ways to impress guests without spending hours in the kitchen. The whole process takes just over an hour from start to finish, making it perfect for a weeknight dinner or casual entertaining. What I love most is how the tender, charred octopus pairs beautifully with peppery watercress, which is packed with vitamin K and antioxidants that support bone health. The ingredient list is straightforward and won't break the bank, especially if you source your octopus from a good fishmonger. Once you master the simple grilling technique, you'll find yourself making this again and again.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned)
- 200 gfresh watercress
- 5 tablespoonsextra virgin olive oil(divided)
- 2lemon(juiced and zested)
- 4garlic cloves(minced)
- 2 tablespoonsred wine vinegar
- 1½ teaspoonssea salt(divided)
- ¾ teaspoonblack pepper(freshly ground)
- 3 tablespoonspanko breadcrumbs
- ½ teaspoonsmoked paprika
- 2 tablespoonsfresh parsley(chopped)
- 1white onion(halved)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil with the halved onion. Add the cleaned octopus and simmer gently for 35-40 minutes until the tentacles are tender when pierced with a fork. Drain and cool slightly.
Tip: Simmering the octopus before grilling ensures it's tender throughout while the grill adds the final smoky char.
- 2
While the octopus cooks, whisk together 3 tablespoons of olive oil, lemon juice, red wine vinegar, minced garlic, lemon zest, and half the salt in a bowl. Set the vinaigrette aside.
- 3
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast for 3-4 minutes until golden, stirring frequently. Stir in the smoked paprika and set aside to cool.
Tip: Toasting the breadcrumbs adds depth and keeps them crispy longer after plating.
- 4
Once the octopus is cooled, pat it dry thoroughly with paper towels. Cut the tentacles into 8-10 cm pieces and lightly brush with remaining olive oil. Season with remaining salt and black pepper.
Tip: Drying the octopus ensures better browning and crisping on the grill.
- 5
Preheat your grill to medium-high heat (about 200°C). Grill the octopus pieces for 2-3 minutes per side until charred and crispy on the exterior.
Tip: Don't move the octopus too frequently—let it develop a nice crust for the best flavor.
- 6
Toss the fresh watercress with half of the prepared vinaigrette and divide among serving plates. Arrange the grilled octopus pieces over the watercress.
- 7
Drizzle the remaining vinaigrette around each plate and top the octopus with the toasted breadcrumb mixture. Garnish with fresh parsley and serve immediately.
Tip: Adding the breadcrumbs just before serving keeps them from becoming soggy.
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