Grilled Octopus with Southern Veggies Recipe

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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

Grilled Octopus with squash and okra

COOKING INSTRUCTIONS:
Grilled Octopus with Southern Veggies

Octopus & Marinade

  1. Combine all ingredients and mix well in a bowl, then toss octopus. Let marinate for 20-30 minutes in the fridge.
  2. Grill octopus over medium-high heat. Be sure just to sear each side for a few minutes.

 

Squash & Okra

  1. Toss all ingredients in a bowl. Grill over medium-high temperature.

 

Aioli
  1. Combine all ingredients in a squeeze bottle.
  2. Drizzle sauce over plate before anything is plated.

 

Octopus Finishing Sauce
  1. Combine all ingredients in a food processor and blend until smooth.
  2. Transfer contents to a squeeze bottle.
  3. When plating, top octopus with sauce.

PAIRINGS:
Grilled Octopus with Southern Veggies

Sparkling Cava Rosé

British Pale Ale

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