Grilled Octopus with Mojo Verde
Grilled octopus with creamy hummus, potato mash, and vibrant coriander mojo verde; simple Mediterranean flavours.
Ingredients
- 1.2 kg cooked octopus
- 500 g floury potatoes
- 2 tbsp olive oil
- sea salt
For the Mojo Verde
- 1 bunch coriander
- 2 garlic cloves
- 1 green chilli
- 1 tsp cumin
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
Instructions
- Boil the potatoes until tender, then mash with olive oil and salt.
- Blend all mojo ingredients until smooth.
- Heat a griddle pan until smoking hot.
- Slice the octopus tentacles and grill for 3–4 minutes each side until charred.
- Spoon mash onto plates, top with octopus and drizzle generously with mojo verde.
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Notes
The beauty of this dish is in the simplicity – don’t overcook the octopus, don’t drown the veg in heavy sauce. Let the freshness and the bright Mediterranean herbs come through.
Nutrition
540
Calories
25G
Fat
4G
Saturates
1G
Sugars
738G
Salt
47G
Protein
30G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
