Air-Fried Spicy Octopus on Papad with Gremolata and Broiled Salted Grapefruit
A flavorful dish featuring air-fried spicy octopus served on crispy papad with a fresh gremolata and broiled salted grapefruit.
Ingredients
For the Octopus
- 1piecemedium-sized octopus
- Water for boiling
- Salt for boiling
Marinade
- 3tbspolive oil
- 1tsppaprika
- 1/2tspdried chili flakes
- 1/2tspdried oregano
- Salt to taste
Gremolata
- 3clovefresh garlic
- 1lemon juice
- 1lemon zest
- 1medium yellow onion
- 1/2cupfinely chopped coriander or parsley
- 1/3cupolive oil
- Salt and pepper to taste
For the Grapefruit
- 1grapefruit
- Salt
For the Papad
- Black lentil papad
- Ghee for brushing
How to make Air-Fried Spicy Octopus on Papad with Gremolata and Broiled Salted Grapefruit
Cook the Octopus
Bring a large pot of salted water to a boil. Add the cleaned octopus and reduce to a gentle simmer. Cook for 45 minutes to 1 hour until tender.
Mix olive oil, paprika, chili flakes, oregano, and salt in a small bowl.
Remove the octopus from the water and pat it dry. Cut into smaller pieces if desired. Toss in the marinade to coat evenly.
Preheat the air fryer to 180°C (350°F). Place the marinated octopus pieces in the air fryer basket and cook for 10 minutes. Increase the temperature to 200°C (390°F) and cook for an additional 3 minutes.
Prepare the Grapefruit, Gremolata, and Papad
Sprinkle salt on the grapefruit slices and add them to the air fryer during the last 5 minutes of cooking the octopus.
In a bowl, combine minced garlic, lemon juice, lemon zest, finely chopped onion, coriander or parsley, and olive oil. Season with salt and pepper to taste.
Lightly brush the papad with ghee and cook it over an open gas flame, flipping frequently until crispy and slightly charred.
Place each piece of air-fried octopus on a crispy papad, drizzle with gremolata, and serve with a slice of broiled, salted grapefruit on the side.
Tips & Tricks
Simmering octopus in salted water until tender is essential for texture; this prevents it from becoming rubbery when air-fried.
Add more or less chili flakes in the marinade based on your spice preference.
Cooking papad over an open flame with a light ghee coating adds flavor and prevents burning.
Salted and broiled grapefruit pairs perfectly with the octopus and adds a sweet, tangy contrast to the dish.
