Grilled Octopus with Lemon Aioli on a Black Plate

Grilled octopus with lemon aioli is a quintessential fine dining experience. This dish combines tender, charred octopus with the creamy zest of lemon aioli, complemented by vibrant garnishes for a plate that's as elegant as it is delicious. Here's how to craft this stunning presentation for your next gourmet meal.


Ingredients

Prepare these ingredients beforehand to streamline your cooking process:

  • Octopus tentacles (fresh or pre-cooked)
  • Lemon aioli (mayonnaise, fresh lemon juice, garlic)
  • Herb oil (olive oil blended with fresh herbs)
  • Microgreens for garnish
  • Parsley, finely chopped


Step 1: Prepare the Octopus

  • Cleaning and Pre-Cooking: If using fresh octopus, clean it thoroughly, then simmer in salted water with bay leaves and peppercorns for about 45 minutes, until tender.
  • Marinate: Toss the cooked octopus in olive oil, minced garlic, lemon zest, and a pinch of salt and pepper. Let it rest for 30 minutes.


Step 2: Grill the Octopus

  • Preheat the Grill: Set your grill to medium-high heat.
  • Grill to Perfection: Place the marinated octopus on the grill, turning occasionally until it develops char marks (about 5–7 minutes).
  • Pro Tip: Brush the octopus with additional olive oil while grilling for an extra crispy texture.


Step 3: Prepare the Lemon Aioli

  • Ingredients: Mayonnaise, fresh lemon juice, grated lemon zest, and finely minced garlic.
  • Mix & Chill: Combine the ingredients in a bowl, whisking until smooth. Chill in the fridge to enhance the flavors.


Step 4: Plating the Dish

  • Arrange the Octopus: Spiral the grilled octopus tentacles in the center of a black ceramic plate.
  • Add Aioli: Pipe small dollops of lemon aioli around the plate for symmetry.
  • Garnish Elegantly: Sprinkle microgreens and parsley over the dish. Finish with a light drizzle of herb oil along the plate's rim for added color and sophistication.


Why You'll Love It

This dish is a celebration of gourmet flavors and textures. The smoky char of the octopus pairs beautifully with the tangy creaminess of the lemon aioli. Its refined plating, enhanced by herb oil and microgreens, makes it a showstopper at any table.