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Grilled Pulpo with Spaghetti Aglio e Olio

Name: Grilled Pulpo with Spaghetti Aglio e Olio
Prep time: 30 min
Total time: 30 min
Yield: 2 porties
Ingredients: 2-3 fresh octopus tentacles; 2 tbsp olive oil; 2 garlic cloves, finely chopped; 1 lemon; Salt and pepper to taste; Fresh parsley, to garnish; 250 g spaghetti; 4 garlic cloves, thinly sliced; 1/4 cup of olive oil; A pinch of red pepper flakes (optional, for a bit of heat); Salt and freshly ground black pepper to taste; Fresh parsley, finely chopped; Freshly grated Parmesan (optional)

Stoking

For2

LevelMedium

Prepare30 min

Total30 min

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The octopus is pre-cooked first so it turns soft and supple, then rubbed with olive oil, garlic and lemon. On the kamado it picks up that deep grilled flavour and lightly crisp edges — exactly what pulpo needs. While it cooks, you make the spaghetti aglio e olio: a quick dish with thinly sliced garlic, red pepper flakes and rich olive oil. You lay the grilled tentacles on top of the pasta so the juices and olive oil run down through the spaghetti and work their way into every bite. The result is a dish that sits somewhere between Mediterranean, Italian and kamado fire — light, full of flavour and a little bit special.

Steps

Start by preheating your Grill Bill kamado BBQ to a medium-high temperature, around 200-220°C.
Finely chop the garlic and let it marinate briefly in the olive oil.
Rinse the octopus tentacles thoroughly under cold water and pat them dry with kitchen paper.
Brush the tentacles generously with olive oil and season them with salt and pepper.
Lay the tentacles on the BBQ grate and grill them for about 2-3 minutes per side, until they have good colour and grill marks. Take care not to grill them too long, or they can turn tough.
Halve the lemon and grill it alongside until lightly charred.
While the tentacles are grilling, prepare the spaghetti side dish.
Preparing the spaghetti
Cook the spaghetti according to the packet instructions until al dente. Drain and reserve a cup of the cooking water.
Heat the olive oil in a skillet on the BBQ at 180-200°C. Add the thinly sliced garlic and fry gently until golden. Add a pinch of red pepper flakes for heat if you like. Want a little smokiness in your spaghetti? Throw a small handful of smoking wood chips onto the charcoal.
Add the cooked spaghetti to the garlic oil and toss well. If the pasta looks too dry, add a splash of the reserved cooking water to loosen the sauce.
Season the spaghetti with salt and freshly ground black pepper. Garnish with fresh parsley and, if you like, freshly grated Parmesan.
Serve the grilled pulpo tentacles with the spaghetti aglio e olio and garnish with lemon slices. Squeeze the grilled lemon over the dish for even more flavour. Serve with a fresh salad if you like.

Grilled Pulpo with Spaghetti Aglio e Olio

Steps

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