Indulge in the flavors of a fine dining favorite with this at-home version of grilled octopus over a bed of vibrant, pan-roasted vegetables. Perfectly tender with a smoky char, the octopus is complemented by the rich, earthy taste of seasonal veggies, making it an elegant yet approachable dish. Whether you're recreating a restaurant classic or exploring new culinary territory, this recipe offers a delightful blend of textures and flavors that will elevate any meal to gourmet status—all from the comfort of your own kitchen.

Ingredients

• 2 tbsp chopped fresh cilantro

• 1 cup of frozen green peas

• 3-4 heads of baby bok choy

• 2 ears of fresh corn, shucked and kernels removed

• 2 tsp chopped fresh chives (for garnish)

• 2 pounds fresh octopus, (baby, medium or large)

• 3 garlic cloves, , roughly chopped

• 1 lemon, juiced and zested

• Kosher salt and fresh cracked black pepper

• 1/2 tsp smoked paprika

1. Rinse the octopus under cold running water.

2. Remove the beak: The beak is located at the center of the tentacles where they converge. You can simply push it out from underneath until it pops out, or cut it out with a small knife.

3. You may also need to remove the eyes. To do this, make a small incision around the eyes and pop them out with a knife.

4. Once cleaned, place octopus in a pot of boiling water. Dunk the octopus halfway in the water three times before submerging completely, allowing the tentacles to curl up. Boil for 40 minutes.

5. While octopus boils, prepare the marinade by zesting one lemon into a small bowl and combining with olive oil salt, pepper, the chopped garlic and cilantro.

6. Remove octopus from hot water, rinse and place in a bowl. Once cooled, slice octopus tentacles off the main body individually and slice the head into calamari-like strips.

7. Return octopus to bowl, drizzle all over with the marinade and toss to combine. Allow it to marinade for 45 minutes to overnight in the fridge.

8. While octopus marinades, prepare the veggies. Drizzle olive oil in a pan heated to medium and add the corn. Season with smoked paprika, salt and pepper. Cook for 3-4 minutes while stirring occasionally. Remove and place in a medium bowl.

9. Chop bok choy into thin slices, separating the white lower stems from the leafy greens. Add lower stems to the same pan used for the corn and drizzle with olive oil. Cook for 3 minutes until slightly translucent and then add the leafy greens. Toss to combine, season with salt and pepper, and continue cooking for an additional 2 minutes. Remove and add to bowl with corn.

10. Add peas to a small pot of boiling water and blanche for just over 1 minute. Strain and add to bowl with bok choy and corn. Toss to combine.

11. Remove octopus from marinade and set marinade aside (do not toss). Add the juice of one lemon to the marinade and whisk to combine.

12. Preheat a gas grill, stovetop grill or griddle pan to medium-high heat. If working on a stovetop, add olive oil or nonstick cooking spray to the pan.

13. Grill octopus for 3-4 minutes per side, until charred. Remove from heat and place in a bowl.

14. To plate, stack grilled octopus tentacles atop mixed veggies. Drizzle with the reserved marinade and sprinkle with freshly chopped chives.

15. Serve.

Directions

BON APPÉTIT

Recommended Listening

This playlist, inspired by The Beach Boys' classic "Don't Worry Baby," is the perfect soundtrack for a laid-back, seaside meal. Imagine savoring tender grilled octopus over a vibrant mix of veggies while the gentle harmonies and sun-kissed melodies transport you to a breezy coastal escape. Featuring music from Frank Sinatra, The Supremes, Aretha Franklin and others, each song on the playlist evokes a sense of nostalgia, relaxation, and carefree joy. Whether you're by the ocean or just dreaming of it, these tunes will make your meal even more enjoyable.