What is the Recipe About?
Charred Octopus with Lemon Aioli is a sophisticated and flavorful dish that brings the ocean to your table.
This recipe features tender, smoky octopus paired with a bright and creamy lemon aioli, creating a delightful contrast of flavors and textures. Perfect for special occasions or when you want to impress your guests, this dish is a true culinary adventure.
How to Serve?
Serve Charred Octopus with Lemon Aioli warm, arranged on a platter for an elegant presentation.
Start by placing the charred octopus pieces on the plate, drizzling them with a bit of extra virgin olive oil. Accompany with a generous dollop of lemon aioli on the side. Garnish with fresh herbs like parsley or cilantro and a sprinkle of smoked paprika for color and flavor. Lemon wedges can add a fresh, tangy element.
Pair it with a light salad or grilled vegetables for a complete meal.
How to Pair?
Charred Octopus with Lemon Aioli pairs wonderfully with a variety of sides and beverages.
Serve it alongside a crisp green salad, roasted potatoes, or grilled asparagus for a balanced meal. For beverages, a chilled white wine like Sauvignon Blanc or a dry rosé complements the dish perfectly. For a non-alcoholic option, a sparkling water with a slice of lemon or a refreshing herbal iced tea works well.
The bright flavors of the aioli and the smoky, tender octopus make it a versatile dish for many dining occasions.
Some Notes About the Recipe
- Octopus Preparation: Start with fresh or well-thawed frozen octopus. Tenderize the octopus by simmering it in a pot of water with aromatics like bay leaves, garlic, and peppercorns for about 45-60 minutes until tender.
- Charring: After boiling, pat the octopus dry and toss it with olive oil, salt, and pepper. Grill or sear the octopus on high heat until charred and crispy on the edges. This adds a smoky flavor and enhances the texture.
- Lemon Aioli: For the aioli, combine mayonnaise, freshly squeezed lemon juice, minced garlic, and a bit of lemon zest. Season with salt and pepper to taste. For a lighter version, you can use Greek yogurt instead of mayonnaise.
- Serving Tips: Slice the octopus tentacles into bite-sized pieces before serving. Arrange them attractively on the plate and drizzle with a bit of olive oil for added richness.
- Extras: For an added flavor boost, sprinkle the octopus with a bit of smoked paprika or red pepper flakes. Fresh herbs like parsley or dill can enhance the presentation and flavor.
Charred Octopus with Lemon Aioli
Equipment
- Grill or grill pan
- Large pot
- Mixing bowl
- Whisk
- Tongs
- Knife
- Cutting board
Ingredients
For the octopus:
- 2 lbs octopus - cleaned and tentacles separated
- 2 cloves garlic - minced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the lemon aioli:
- 1/2 cup mayonnaise
- Juice of 1 lemon
- Zest of 1 lemon
- 1 clove garlic - minced
- Salt and pepper to taste
Instructions
- Preheat grill or grill pan to medium-high heat.
- In a large pot, bring water to a boil and add octopus. Cook for 30-40 minutes until tender. Drain and let cool.
- In a small bowl, mix together the garlic, olive oil, salt, and pepper. Rub onto the cooled octopus.
- Grill octopus for 5-6 minutes on each side, until slightly charred.
- In a mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper.
- Serve grilled octopus with the lemon aioli on the side.