Name: Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 500 g octopus; 3 clove black garlic; 2 tbsp olive oil; 1 item lemon; 150 g red bell pepper; 150 g zucchini; 150 g eggplant; 1 tsp sea salt; 1 tsp black pepper; 10 g parsley

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Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables

Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables

A sophisticated dish featuring tender grilled octopus paired with a rich black garlic aioli and a medley of charred vegetables.

To provide a balanced meal with high-quality protein, healthy fats, and a variety of vegetables to support energy levels and muscle recovery during training.

Ingredients:

500
g
octopus
3
clove
black garlic
2
tbsp
olive oil
1
item
lemon
150
g
red bell pepper
150
g
zucchini
150
g
eggplant
1
tsp
sea salt
1
tsp
black pepper
10
g
parsley

Preparation Time: 90 minutes

Instructions:

Clean the octopus thoroughly and simmer in a pot of salted water for about 45 minutes until tender.
While the octopus is cooking, prepare the black garlic aioli by blending black garlic cloves with olive oil and lemon juice until smooth.
Slice the red bell pepper, zucchini, and eggplant into strips.
Preheat a grill to medium-high heat. Toss the vegetables with olive oil, sea salt, and black pepper.
Grill the vegetables until charred and tender, about 5-7 minutes per side.
Once the octopus is tender, remove from water and pat dry. Brush with olive oil and season with salt and pepper.
Grill the octopus for about 3-4 minutes per side until slightly charred.
Serve the grilled octopus with black garlic aioli drizzled on top and charred vegetables on the side. Garnish with chopped parsley.

Nutrition	Per Serving 1130 g	Per 100g
Energy	550 kcal	49 kcal
Protein	60 g	5.3 g
Fibre	10 g	0.9 g
Salt	2 g	0.2 g
Sugar	10 g	0.9 g
Carbohydrates	30 g	2.7 g
Fat	30 g	2.7 g

500
g
octopus
3
clove
black garlic
2
tbsp
olive oil
1
item
lemon
150
g
red bell pepper
150
g
zucchini
150
g
eggplant
1
tsp
sea salt
1
tsp
black pepper
10
g
parsley

Clean the octopus thoroughly and simmer in a pot of salted water for about 45 minutes until tender.

While the octopus is cooking, prepare the black garlic aioli by blending black garlic cloves with olive oil and lemon juice until smooth.

Slice the red bell pepper, zucchini, and eggplant into strips.

Preheat a grill to medium-high heat. Toss the vegetables with olive oil, sea salt, and black pepper.

Grill the vegetables until charred and tender, about 5-7 minutes per side.

Once the octopus is tender, remove from water and pat dry. Brush with olive oil and season with salt and pepper.

Grill the octopus for about 3-4 minutes per side until slightly charred.

Serve the grilled octopus with black garlic aioli drizzled on top and charred vegetables on the side. Garnish with chopped parsley.

Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables

Exotic Spiced Grilled Octopus with Black Garlic Aioli and Charred Vegetables