Grilled Octopus with Cannellini Beans


I love Octopus, but it's one of those dishes that I rarely make at home and always order in restaurants. I'm so happy whenever I see it on the menu, and it's my go-to appetizer. I have created this favorite of mine at home and came up with Grilled Octopus with Cannellini Beans. Season the Octopus with olive oil, salt, and pepper, grilled and tossed with sauteed cannellini beans and then drizzled with fresh lemon juice. The dish is so easy to prepare and was every bit as delicious as when I order while dining out.


Ingredients for Grilled Octopus with Cannellini Beans:


approximately 1 pound of cooked Octopus

olive oil

1 can cannellini beans, rinsed

2 teaspoons finely chopped garlic

kosher salt

black pepper

1/2 - 1 lemon

1-2 tablespoon chopped parsley for garnish


Time-Saving Tip: Chop the garlic and parsley a few hours in advance.


Let's see what we need.


We're ready to cook.


Slice the octopus into equal 1/2-1" pieces. Toss with a few tablespoons of olive oil and season with salt and pepper; set aside.


Add a few tablespoons of oil to a pan and saute the beans and garlic; once the garlic is fragrant and beans warm season the mixture with salt and pepper.


Grill the octopus, turning until there are grill marks, and the fish is heated. Transfer it to the beans and toss. Combine the parsley and a few squeezes of lemon; adjust seasonings.


It's ready! Grilled Octopus with Cannellini Beans is so delicious and reminded me of dining at a restaurant. I love this dish because the flavors are so simple and fresh tasting. This dish is perfect at any time of the year for a light dinner, lunch, or appetizer.

Enjoy!


Grilled Octopus with Cannellini Beans:


  • approximately 1 pound of cooked Octopus

  • olive oil

  • 1 can cannellini beans, rinsed

  • 2 teaspoons finely chopped garlic

  • kosher salt

  • black pepper

  • 1/2 - 1 lemon

  • 1-2 tablespoon chopped parsley for garnish

  • Slice the octopus into equal 1/2-1" pieces. Toss with a few tablespoons of olive oil and season with salt and pepper; set aside.

  • Add a few tablespoons of oil to a pan and saute the beans and garlic; once the garlic is fragrant and beans warm season the mixture with salt and pepper.

  • Grill the octopus, turning until there are grill marks, and the fish is heated. Transfer it to the beans and toss. Combine the parsley and a few squeezes of lemon; adjust seasonings.

  • Time-Saving Tip: Chop the garlic and parsley a few hours in advance.

2018 Cranberry Walk