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Grilled Octopus with Chermoula

Grilled Octopus with Chermoula

Prep time: 40 minServes: 4

Pairs with

Grilled octopus with spicy chermoula wants a rosé with Mediterranean feel or an aromatic white — think North Africa meets Provence.

Ingredients

  • 500g octopus (cooked), in pieces
  • 2 tbsp olive oil
  • Chermoula: 1 large bunch coriander, 1 bunch parsley, 4 garlic cloves, 2 tsp cumin, 1 tsp paprika, 1 tsp cayenne, juice of 1 lemon, 4 tbsp olive oil
  • Flaky salt

Method

  1. 11. Chermoula: Blend all ingredients to a rough paste.
  2. 22. Brush the octopus pieces with olive oil.
  3. 33. Grill over high heat 2–3 minutes per side until beautifully charred.
  4. 44. Place on a plate, spoon chermoula generously.
  5. 55. Scatter sea salt and serve immediately.