Description
Bold Flame-Grilled Octopus Artichoke Purée with a zesty chili-garlic crunch. My secret Mediterranean recipe for tender octopus and creamy purée.
Ingredients
- For the Octopus:
- Fresh or Frozen Octopus (2-3 lbs)
- White Wine (1/2 cup, optional)
- Smoked Paprika (1 tsp)
- Extra Virgin Olive Oil (1-2 tbsp, for grilling)
- Salt and Black Pepper (to taste)
- For the Artichoke-White Bean Purée:
- Canned Artichoke Hearts (14 oz can, drained)
- Cannellini Beans (15 oz can, rinsed and drained)
- Lemon (1 large, juiced and zested)
- Garlic (2-3 cloves, minced)
- Extra Virgin Olive Oil (1/4 cup)
- Salt and Black Pepper (to taste)
- For the Chili-Garlic Crunch:
- Extra Virgin Olive Oil (2 tbsp)
- Garlic (2-3 cloves, minced, remaining from total)
- Red Chili Flakes (1-2 tsp, or to taste)
- Fresh Parsley (1/2 cup, chopped)
- For Serving & Garnish:
- Fresh Dill (2 tbsp, chopped)
- Extra Virgin Olive Oil (for drizzling)
Instructions
- Tenderize the Octopus (The Secret Step!):: First things first, we need to get that octopus tender. If you’re using frozen, thaw it completely. Now, for the magic: place the octopus in a large pot with a bay leaf, a few peppercorns, and if you have it, that half cup of white wine. Cover it with water. Bring it to a gentle simmer, then reduce the heat and let it cook for about 45-60 minutes, or until it’s fork-tender. This is where I always forget to set a timer, so learn from my mistakes! You want it tender, not mushy. It should smell subtly briny and wonderful.
- Prepare for the Grill:: Once tender, carefully remove the octopus from the liquid and let it cool slightly. Don’t discard the liquid entirely, it’s liquid gold for other things! Once cool enough to handle, pat the octopus very, very dry with paper towels. This is CRITICAL for a good char on the grill. Seriously, I’ve skipped this once, and it just steamed instead of grilled. Oops! Drizzle it with a tablespoon or two of olive oil, the smoked paprika, a pinch of salt, and some black pepper. Give it a good massage, like you’re pampering it for its big moment. This preparation is key for that amazing Flame-Grilled Octopus Artichoke Purée.
- Whip Up the Artichoke-White Bean Purée:: While the octopus is cooling, let’s get that dreamy purée going. In a food processor, combine the drained artichoke hearts, rinsed cannellini beans, half of the minced garlic, the juice of half a lemon, and about 1/4 cup of olive oil. Season with a pinch of salt and pepper. Blend until super smooth and creamy. If it’s too thick, add a tablespoon or two of the reserved octopus cooking liquid (or just water). Taste and adjust seasonings – you might want more lemon, or honestly, more garlic! I didn’t expect that adding some of the octopus liquid would make it so flavorful, but it does!
- Craft the Chili-Garlic Crunch:: Now for the flavor explosion! In a small pan, heat about 2 tablespoons of olive oil over medium-low heat. Add the remaining minced garlic and the red chili flakes. Cook gently for 2-3 minutes, just until the garlic is fragrant and slightly golden, but don’t let it burn, hon! Burnt garlic is a sad, sad thing. Remove from heat and stir in the chopped fresh parsley. This crunch is going to elevate our Flame-Grilled Octopus Artichoke Purée to another level.
- Grill that Octopus!:: Heat your grill (or a grill pan) to medium-high heat. Once hot, place the seasoned octopus directly on the grates. Grill for 3-5 minutes per side, or until you see beautiful char marks and the tentacles are slightly crispy at the edges. Don’t overcrowd the grill! I’ve made that mistake, trying to rush it, and everything just steamed. You’re looking for that smoky, charred perfection that makes Flame-Grilled Octopus Artichoke Purée so special. It should smell incredible, like a seaside BBQ!
- Assemble and Serve Your Dish:: To serve, spread a generous dollop of the creamy artichoke-white bean purée on each plate. Arrange the beautifully charred octopus tentacles on top. Drizzle generously with the chili-garlic crunch, ensuring you get those crispy garlic bits and chili flakes. A final squeeze of fresh lemon juice and a sprinkle of fresh dill or parsley makes it pop. It should look vibrant, smell like the Mediterranean, and taste absolutely divine. Honestly, this is where all that kitchen chaos pays off!