Grilled Octopus with White Bean Puree and Charred Lemon

Ingredients

• 280g pre-cooked octopus, cut into tentacles
• 400g canned white beans, drained
• 4 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 100ml vegetable stock
• 2 lemons, halved
• 1 tsp smoked paprika
• salt and pepper to taste
• fresh parsley

Method

1. Simmer white beans with 2 tbsp olive oil, half the garlic, and stock until soft; puree until creamy.
2. Toss octopus with 1 tbsp olive oil, remaining garlic, paprika, salt, and pepper; grill on high heat for 4-5 minutes per side until charred.
3. Grill lemon halves cut-side down until blackened, about 2 minutes.
4. Spread bean puree on a plate, arrange octopus on top, and drizzle with 1 tbsp raw olive oil.
5. Serve with charred lemon halves and fresh parsley.