Grilled Octopus with Creamy Sauce & Pickled Onions

Ingredients (Serves 2)

Octopus:

• 500 g octopus (cleaned)
• 1 bay leaf
• 1 tsp black peppercorns
• 1/2 onion
• Salt

For Grilling:

• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt & black pepper

Creamy Base (Garlic Aioli Style):

• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• 1 tsp Dijon mustard
• Salt

Pickled Onions:

• 1 small red onion (thinly sliced)
• 3 tbsp vinegar
• 1 tbsp sugar
• Pinch of salt

Garnish:

• Fresh herbs or microgreens
• Olive oil drizzle

Instructions

1. Tenderize the octopus

• Bring a pot of water to boil
• Add bay leaf, onion, peppercorns
• Add octopus → simmer 40–50 minutes until tender
• Remove and let cool

2. Prepare pickled onions

• Mix vinegar, sugar, salt
• Add sliced onions
• Let sit at least 15 minutes

3. Make the creamy sauce

• Mix mayonnaise, lemon juice, garlic, mustard
• Season lightly with salt
• Chill until serving

4. Grill the octopus

• Cut octopus into large tentacles
• Toss with olive oil, paprika, garlic powder, salt & pepper
• Grill (or pan-sear) on high heat
  → 2–3 minutes each side until charred edges appear

5. Plate like the image

• Spread creamy sauce on plate
• Place grilled octopus on top
• Add pickled onions
• Garnish with herbs
• Finish with olive oil drizzle

Tips for Perfect Texture

• Pre-boiling is key → makes octopus tender, not chewy
• Grill hot & fast → crispy outside, juicy inside
• Don’t overcook twice → it will turn rubbery

Flavor Profile

• Smoky, slightly charred seafood
• Creamy, tangy base balances richness
• Pickled onions add brightness + crunch