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Charred Octopus Skewers with Smoked Paprika Aioli
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Wooden skewers

Ingredients
  

  • 1 lb octopus tentacles, cleaned and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tsp smoked paprika, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • Lemon wedges, for serving
  • 2 tbsp chopped fresh parsley, for garnish
  • 8 wooden skewers, soaked in water

Instructions
 

  • Toss the octopus pieces with olive oil, minced garlic, 1 teaspoon smoked paprika, salt, and black pepper in a bowl until evenly coated.
  • Thread the seasoned octopus onto the soaked skewers, leaving a small gap between pieces for even cooking.
  • Heat a grill or grill pan over medium-high heat. Place the skewers on the hot surface and cook for 3 to 4 minutes per side until the edges char and the octopus firms up.
  • While the skewers cook, stir together the mayonnaise, lemon juice, and remaining 1 teaspoon smoked paprika in a small bowl to make the aioli.
  • Remove the skewers from the heat and let them rest for 1 minute. Serve with the smoked paprika aioli on the side, along with lemon wedges and a sprinkle of chopped parsley.

Notes

Soak the skewers fully to prevent burning on the grill. The aioli can be mixed a few hours ahead and kept chilled so the flavors meld before serving. If the octopus pieces vary in thickness, cut larger ones in half so they cook at the same rate and stay tender inside.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Grill or grill pan, Mixing bowls, Wooden skewers