Grilled Octopus with Mashed Potatoes & Herb Purée

Suggested Meal Time: Perfect for dinner or a sophisticated weekend lunch.

Ingredients

For the Octopus

• 1 whole octopus tentacle (250–300g), pre-cooked

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 garlic clove, minced

• Salt & pepper, to taste

• Lemon wedge, for serving

For the Mashed Potatoes

• 2 medium potatoes, peeled and cubed

• 1 tbsp butter

• 2–3 tbsp warm milk or cream

• Salt, to taste

For the Herb Purée

• 1 cup fresh parsley or basil

• 1 small garlic clove

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt, to taste

For Garnishing

• Microgreens or fresh herbs

• Smoked paprika or chili flakes

• Lemon wedge

Instructions

1. Prepare the Mashed Potatoes

1. Boil potatoes in salted water for 12–15 minutes until soft.

2. Drain and mash with butter, warm milk/cream, and salt.

3. Mix until smooth and creamy. Set aside.

2. Make the Herb Purée

1. Blend herbs, olive oil, garlic, and lemon juice until smooth.

2. Add a splash of water if needed to reach purée consistency.

3. Season with salt and set aside.

3. Season & Grill the Octopus

1. Pat the pre-cooked octopus dry (important for caramelization).

2. Rub with olive oil, smoked paprika, garlic, salt, and pepper.

3. Heat a pan or grill over high heat.

4. Sear the octopus for 3–4 minutes per side until charred and glossy.

5. Squeeze a little lemon juice on top after cooking.

4. Assemble the Plate

1. Spread mashed potatoes in the center of the plate.

2. Add a ring or swoosh of herb purée around the potatoes.

3. Place the grilled octopus on top.

4. Finish with microgreens and a light sprinkle of smoked paprika or chili flakes.

5. Serve with lemon on the side.

Calories (Approx.)

• Octopus: 150–180 kcal

• Mashed potatoes: 160–200 kcal

• Herb purée: 70–90 kcal
  Total: ~380–470 kcal

Who This Dish Is Good For

• Seafood lovers wanting a restaurant-level dish at home

• People craving a light but protein-rich meal

• Anyone who enjoys clean, refined flavors

• Perfect for date night or elevated dining at home

Energy-Saving Tips

• Use pre-cooked octopus to avoid long boiling time.

• Boil potatoes in a small pot with a lid to speed cooking.

• Make herb purée in advance; it keeps in the fridge for 3 days.