Cookwith

Name: Charred Octopus with Lemon Skordalia
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 pre-cooked octopus tentacles (about 200-250g total); 2 medium Yukon Gold potatoes (about 300g), peeled and cubed; 4 cloves garlic, peeled; 1/4 cup extra virgin olive oil, plus extra for grilling and drizzling; 1 lemon (zest and juice); 2 tbsp white wine vinegar; 1/4 cup cold water (plus more as needed); Salt and freshly ground black pepper, to taste; 1/2 tsp smoked paprika; Microgreens, for garnish

Charred Octopus with Lemon Skordalia

CrushedLemon1034

This Charred Octopus with Lemon Skordalia brings the sun-soaked flavors of the Mediterranean coast to your table. Tender, smoky octopus is paired with a velvety, zesty potato skordalia—rich with garlic and brightened by fresh lemon. Char from the grill imparts a depth of flavor that plays beautifully against the creamy, tangy base. Finished with a drizzle of extra virgin olive oil, a dusting of smoked paprika, and a scatter of microgreens, this dish is as beautiful as it is bold. For a perfect meal, enjoy alongside a crisp tomato-cucumber salad.

Ingredients

Instructions

Bring a pot of salted water to a boil. Add cubed potatoes and whole garlic cloves. Cook until potatoes are fork-tender, about 12-15 minutes. Drain well and let steam dry for 2 minutes.
While potatoes cook, pat octopus tentacles dry with paper towels. Brush lightly with olive oil and season with salt and pepper.
Preheat a grill pan or outdoor grill over high heat. Once hot, add octopus and grill 2-3 minutes per side, turning until nicely charred and warmed through. Remove and rest tentacles for a couple minutes.
While octopus rests, make the skordalia: In a food processor, combine potatoes, garlic, 1/4 cup olive oil, lemon zest, lemon juice, vinegar, and 1/4 cup cold water. Season with salt and pepper. Blend until very smooth and creamy, adding more water 1 tbsp at a time if needed. Taste and adjust acidity or salt as desired.
Spoon a generous mound of lemon skordalia onto each plate. Arrange charred octopus tentacles on top. Drizzle with extra olive oil, dust with smoked paprika, and finish with fresh microgreens.
Serve immediately, ideally with a side of tomato-cucumber salad.