Grilled Octopus with Southern Veggies Recipe
This Grilled Octopus with Southern Veggies recipe mixes Spanish cuisine with a Southern US twist. The bright acidity of the finishing sauce is LIFE.
PREP TIME
35 mins
COOK TIME
15 mins
SERVINGS
2
Ingredients
Octopus & Marinade
- 1/4 cup Olive oil
- 2 Lemon juice
- 1 Tbsp Red wine vinegar
- 1 Tbsp Garlic powder
- 1/2 Tbsp Smoked paprika
- 1 Tbsp Dried oregano
- 1/2 tsp Cayenne
- Salt
- Pepper
- 1 Octopus blossom, sectioned
Squash & Okra
- Olive oil
- Red wine vinegar
- Garlic powder
- Dried oregano
- Salt
- Pepper
Aioli
- Juice of 1 lemon
- 2 garlic cloves, finely minced (as finely as possible)
- 1/3 cup mayo
- 1/8 tsp cayenne
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp smoked paprika
Octopus Finishing Sauce
- 2 Tbsp oregano fresh
- 2 Tbsp parsley fresh
- 1 clove garlic minced
- Juice of lemon
- 3 tbsp red wine vinegar
- 3 tbsp harissa olive oil
- Salt
- Pepper
COOKING INSTRUCTIONS:
Grilled Octopus with Southern Veggies
Octopus & Marinade
- Combine all ingredients and mix well in a bowl, then toss octopus. Let marinate for 20-30 minutes in the fridge.
- Grill octopus over medium-high heat. Be sure just to sear each side for a few minutes.
Squash & Okra
- Toss all ingredients in a bowl. Grill over medium-high temperature.
Aioli
- Combine all ingredients in a squeeze bottle.
- Drizzle sauce over plate before anything is plated.
Octopus Finishing Sauce
- Combine all ingredients in a food processor and blend until smooth.
- Transfer contents to a squeeze bottle.
- When plating, top octopus with sauce.
PAIRINGS:
Grilled Octopus with Southern Veggies
Sparkling Cava Rosé
British Pale Ale
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