Description
This Mediterranean-inspired octopus with white beans is a light, elegant dish combining tender grilled octopus with creamy cannellini beans, fresh herbs, lemon, and olive oil. Bursting with healthy Mediterranean flavors, it’s perfect for mezze platters, summer dining, or as a refined yet simple gluten-free seafood dinner.
Ingredients
-
1 1/2 lbs cooked octopus tentacles
-
1 1/2 cups canned white beans (cannellini or gigante), drained and rinsed
-
3 tbsp extra virgin olive oil
-
Juice of 1 lemon
-
1 garlic clove, finely grated or minced
-
1 tbsp chopped fresh parsley
-
Salt and freshly ground black pepper, to taste
-
Optional: smoked paprika or chili flakes, for extra flavor
Instructions
-
Preheat a grill or grill pan over medium-high heat. Brush octopus tentacles lightly with 1 tbsp olive oil.
-
Grill octopus for 3–4 minutes per side until charred and crispy on the edges. Slice into bite-sized pieces if preferred.
-
In a mixing bowl, combine white beans with remaining olive oil, lemon juice, garlic, parsley, salt, and pepper.
-
Plate grilled octopus over the seasoned white beans or gently toss together.
-
Drizzle with extra olive oil or lemon juice and garnish with more parsley or a pinch of smoked paprika.
Notes
-
Use pre-cooked octopus for quick prep, or simmer fresh octopus before grilling.
-
Serve as a standalone dish or part of a mezze spread.
-
Add arugula or spinach for a salad-style variation.
-
Great warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course / Appetizer
- Method: Grilling
- Cuisine: Mediterranean / Greek
