Grilled Octopus with Cherry Tomatoes and Basil

A tender, smoky octopus dish with sweet cherry tomatoes, fresh basil, and a hint of chili for a vibrant Mediterranean-inspired meal. Perfect for seafood lovers!

Ingredients:

• 2 lbs (900g) octopus, cleaned
• ¼ cup olive oil, plus extra for drizzling
• 3 garlic cloves, smashed
• 1 lemon, halved (plus extra wedges for serving)
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh basil, chopped (plus extra for garnish)
• 1 small chili pepper, thinly sliced (optional, for heat)

Directions:

1. Boil the Octopus:

• Bring a large pot of water to a boil.
• Add the octopus, smashed garlic, and half a lemon.
• Reduce heat to a simmer and cook for 35–40 minutes, or until tender (a fork should pierce easily).
• Drain and let cool slightly.

1. Prepare for Grilling:

• Cut the tentacles into large pieces.
• Drizzle with olive oil, then sprinkle with smoked paprika, salt, and black pepper.

1. Grill the Octopus:

• Preheat a grill pan or outdoor grill to medium-high heat.
• Grill the octopus for 2–3 minutes per side, until lightly charred and crisp.

1. Sauté the Tomatoes:

• In a skillet, heat 1 tbsp olive oil over medium heat.
• Add cherry tomatoes and chili (if using), sautéing for 2–3 minutes until softened.
• Stir in chopped basil and remove from heat.

1. Serve:

• Arrange grilled octopus on a plate.
• Top with the tomato-basil mixture.
• Drizzle with extra olive oil and garnish with fresh basil and lemon wedges.

Prep Time: 10 mins | Cooking Time: 40 mins | Total Time: 50 mins

Kcal: ~260 per serving | Servings: 5

Tips:

✔ For extra tenderness, freeze the octopus before cooking—this helps break down fibers.
✔ Grill on high heat for a crispier texture.
✔ Serve with crusty bread to soak up the juices.

Enjoy this restaurant-worthy grilled octopus—a perfect balance of smoky, tangy, and fresh flavors! 🐙🍅🌿

Enjoy!