Picture this: the sun sets over the horizon as I fire up my grill, its warmth mingling with the gentle evening breeze. On the menu tonight is a dish that seems to transport me straight to a Mediterranean seaside café—Grilled Octopus Coins with Smoked Paprika Cream and Olive Soil. It’s a dish that celebrates the ocean’s bounty and is surprisingly accessible to even the home cook looking to impress.
I remember the first time I tried octopus; the tender texture and smoky flavor were such a delight. It took a little experimenting, but I’ve mastered a method that transforms even the most humble octopus into a gourmet experience. The beauty of this recipe lies not just in its vibrant presentation but also in how effortlessly it can elevate your dinner table.
Whether you’re hosting friends or treating yourself to a solo culinary adventure, these grilled octopus coins will make you feel like a true chef without the fuss. So grab your apron, and let’s bring that dazzling coastal flavor right into your kitchen!
Why will you love Grilled Octopus Coin?
Uniqueness: This dish offers a sophisticated twist on seafood, elevating your dinner with its stunning presentation and flavors.
Ease of preparation: With just 40 minutes from start to finish, you can whip up an impressive meal without spending hours in the kitchen.
Savory goodness: The bold smokiness of paprika combined with the rich creaminess creates a flavor profile that’s simply irresistible.
Versatility: Perfect for a dinner party, date night, or a delightful treat for yourself.
Crowd-pleasing: Whether you’re a novice or a seasoned chef, your guests will rave about this elegant dish that brings a taste of the Mediterranean right to your table! For more recipes that impress, check out my post on making the most of seafood.
Grilled Octopus Coin Ingredients
Get ready for a delightful culinary adventure!
For the Octopus
• 1 medium octopus tentacle – Cooked sous-vide or braised until tender, it provides that melt-in-your-mouth texture essential for grilled octopus coins.
• 1 tbsp olive oil – Use for grilling, adding a lovely richness and helping achieve a perfect sear.
• Salt and pepper – To taste, enhancing the natural flavor of the octopus.
• Smoked paprika – A sprinkle for finishing touches, introducing that signature smoky flavor which complements the dish beautifully.
For the Smoked Paprika Cream
• 100 g crème fraîche or sour cream – Either will add a creamy base that balances the octopus’s texture wonderfully.
• 1 tsp smoked paprika – Adds depth and smokiness, tying together the flavor profile of the grilled octopus coin.
• 1 tsp lemon juice – A splash brings brightness and a hint of acidity to cut through the creaminess.
• Pinch of salt – Enhances the flavors while keeping the cream smooth and creamy.
For the Olive Soil
• 50 g pitted black olives (oil-cured or Kalamata) – Ground into a “soil” texture, these olives offer a delightful savory crunch.
• 1 tsp olive oil – Drizzled for moisture, making the olive soil richer and easier to spread.
For Garnish
• Microgreens or baby herbs (optional) – These provide a fresh pop of color and a gentle herbaceous note to elevate the dish’s presentation.
These carefully chosen ingredients will ensure your Grilled Octopus Coin turns out to be a stunning centerpiece on your dining table. Enjoy the process of bringing this exquisite dish to life!
How to Make Grilled Octopus Coin
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Preheat the oven: Set your oven to 100°C (210°F) to prepare it for drying the olives, ensuring they become crumbly and flavorful in the next steps.
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Prepare the olive soil: Pulse the olives in a food processor until they reach a crumbly texture. Spread this mixture on a parchment-lined baking tray, drizzle with olive oil, and bake for 45–60 minutes until dry. Once cooled, grind into a coarse “soil” texture.
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Make the smoked paprika cream: Whisk together crème fraîche, smoked paprika, lemon juice, and a pinch of salt until smooth. Then, refrigerate it until you’re ready to serve; this chilling will help the flavors blend beautifully.
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Slice and grill the octopus: Slice the cooked octopus tentacle into 1-inch-thick coins. Heat olive oil in a grill pan over high heat. Sear each coin for 1–2 minutes per side until golden and crisp. Season with salt, pepper, and a light sprinkle of smoked paprika.
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Plate and serve: Spoon a round of smoked paprika cream in the center of each plate, then top with the grilled octopus coin(s). Sprinkle the olive soil generously around the base and garnish with microgreens or baby herbs for a fresh pop of color. Serve immediately while warm.
Optional: Drizzle a little extra olive oil over the top for added richness.
Exact quantities are listed in the recipe card below.
Grilled Octopus Coin Variations
Feel free to take this recipe to new heights by adding your own creative twist or dietary preference!
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Spicy Kick: Add a sprinkle of cayenne pepper to the smoked paprika cream for a warm, spicy finish that energizes each bite.
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Herbed Freshness: Incorporate fresh herbs, such as dill or parsley, into the cream for a delightful herbal note that adds a refreshing touch.
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Citrus Burst: Swap the lemon juice for lime juice or add a splash of orange juice for a zesty citrus twist that brightens the dish beautifully.
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Vegan Alternative: Replace crème fraîche with cashew cream and use grilled eggplant slices instead of octopus for a unique plant-based experience.
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Grilled Vegetables: Enhance the plating by adding grilled seasonal vegetables like zucchini or cherry tomatoes that bring a colorful and tasty contrast.
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Nutty Crunch: Sprinkle crushed walnuts or toasted pine nuts over the finished dish to introduce a delightful crunch and richness.
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Umami Boost: Include a dash of soy sauce or miso paste in the smoked paprika cream for an additional depth of flavor that’s utterly irresistible.
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Sweet Addition: Drizzle a touch of honey over the plated octopus for a sweet caramelized note that balances the smokiness beautifully and elevates the dish.
How to Store and Freeze Grilled Octopus Coin
Fridge: Keep any leftover grilled octopus coins in an airtight container for up to 2 days. Be sure to separate the olive soil and smoked paprika cream to prevent sogginess.
Freezer: While not recommended for the fully prepared dish, if you have uncooked octopus, it can be frozen in a sealed bag for up to 3 months. Thaw in the fridge before using.
Reheating: To enjoy leftover grilled octopus coins, reheat them gently in a skillet over low heat for a few minutes until warmed through. Avoid microwaving, as it can make the octopus rubbery.
Storage Tips: The smoked paprika cream can be stored in the fridge for up to 3 days in an airtight container. Stir well before serving to refresh its flavor.
Make Ahead Options
These Grilled Octopus Coins are perfect for meal prep enthusiasts seeking to save time on busy weeknights! You can prepare the smoked paprika cream and olive soil up to 24 hours in advance. Simply whip together the crème fraîche, smoked paprika, lemon juice, and salt, and refrigerate it to allow the flavors to meld. For the olive soil, bake the pulsed olives until dry and store them in an airtight container to maintain their crunch. When ready to serve, heat your grill pan and sear the octopus coins for just 1-2 minutes per side—this ensures they remain just as delicious and golden. Enjoy a stress-free dinner with these time-saving make-ahead tips!
What to Serve with Grilled Octopus Coin?
Elevate your dining experience with these delightful pairings that enhance the richness and flavors of the grilled octopus!
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Crispy Polenta: Creamy on the inside and crunchy on the outside, polenta offers a comforting contrast to the savory octopus. It’s an ideal base for soaking up the smoked paprika cream.
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Garlic Roasted Asparagus: The fresh, slightly charred notes of asparagus add a vibrant green element while complementing the dish’s coastal flair. Plus, the garlic enhances the overall aroma.
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Chilled Cucumber Salad: Refreshing and light, a cucumber salad dressed with lemon and dill cuts through the richness beautifully. It adds a nice crunch that harmonizes with the grilled texture of the octopus.
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Saffron Rice: Fragrant and colorful, saffron rice brings an exotic touch to your plate. Its subtle warmth melds wonderfully with the octopus, creating a truly Mediterranean experience.
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Lemon Aioli: A dollop of homemade lemon aioli offers zesty creaminess, which heightens the brightness of the dish. This tangy dip complements each bite and will have your guests reaching for more.
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White Wine: A chilled glass of Sauvignon Blanc or Albariño pairs perfectly with the dish, offering crisp acidity that balances the smoky flavors. This drink enhances the seafood experience exquisitely.
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Chocolate Mousse: For dessert, a rich, fluffy chocolate mousse provides a sweet contrast to the savory main course, creating a delightful end to your meal.
Exploring these sides will surely create a memorable feast centered around your stunning Grilled Octopus Coin!
Expert Tips for Grilled Octopus Coin
• Cooked Tenderness: Make sure your octopus is perfectly cooked before searing; tender sous-vide or braised octopus yields the best results for grilled octopus coins.
• Olive Soil Consistency: Avoid over-baking the olives; they should dry out but not turn too hard. Check for a crumbly texture that’s easy to grind into “soil.”
• Searing Technique: Preheating your grill pan is crucial; it allows for that beautiful golden crust on the octopus. Avoid overcrowding the pan to ensure even cooking.
• Cream Flavor Balance: Taste the smoked paprika cream before serving! Adjust with more lemon juice or salt if needed to achieve the perfect balance of flavors.
• Garnish Appeal: Don’t skip the microgreens or baby herbs; they add a fresh touch and vibrant color, enhancing the visual appeal of your grilled octopus coin dish!
Grilled Octopus Coin Recipe FAQs
What should I look for when selecting octopus?
Absolutely! When choosing octopus, look for a medium-sized tentacle with a firm, glossy surface and no dark spots. If you’re buying whole octopus, it should have a mild ocean scent, without any strong or fishy odor. Freshness is key for a tender and tasty dish!
How long can I store leftover grilled octopus coins?
You can store leftover grilled octopus coins in an airtight container in the fridge for up to 2 days. To keep them fresh, separate the olive soil and smoked paprika cream from the octopus before storing, as this prevents sogginess.
Can I freeze the grilled octopus coins?
While it’s not recommended to freeze the fully prepared dish, uncooked octopus can be frozen in a sealed bag for up to 3 months. For best results, thaw it in the fridge overnight before cooking. If you’ve already cooked the octopus, you can freeze it but expect a slight change in texture upon reheating.
What’s the best way to reheat leftovers?
To gently reheat leftover grilled octopus coins without making them rubbery, use a skillet. Warm them over low heat for just a few minutes until heated through. Avoid the microwave since it can toughen the octopus.
Are there any dietary considerations with this recipe?
Very! This recipe contains seafood, so it’s not suitable for those with shellfish allergies. Additionally, if you’re serving to pets, it’s best to avoid giving octopus, as some pets can be sensitive to seafood.
What if my octopus turns out tough after cooking?
If your octopus ends up tough, don’t worry! Cooking it sous-vide or slowly braising it in a savory broth can help. For a quick fix, marinate it in olive oil and citrus juices for about 30 minutes before cooking; this can help tenderize the meat and infuse extra flavor!
Savoring Grilled Octopus Coin with Smoky Paprika Bliss
Ingredients
Equipment
Method
- Preheat the oven to 100°C (210°F) for drying olives.
- Pulse olives in a food processor until crumbly. Spread on a baking tray, drizzle with olive oil, and bake for 45–60 minutes until dry.
- Whisk together crème fraîche, smoked paprika, lemon juice, and salt until smooth. Refrigerate until ready to serve.
- Slice cooked octopus tentacle into 1-inch coins. Heat olive oil in a grill pan and sear each coin for 1–2 minutes per side until golden.
- Plate by spooning smoked paprika cream in the center and topping with grilled octopus coins. Sprinkle olive soil and garnish with microgreens.