Air-Fried Spicy Octopus on Papad with Gremolata and Broiled Salted Grapefruit recipe

Air-Fried Spicy Octopus on Papad with Gremolata and Broiled Salted Grapefruit

by Diana Opoti (@dianaopotieats)
Prep Time
20min
Cook Time
1hr 10min
Total Time
1hr 30min

A flavorful dish featuring air-fried spicy octopus served on crispy papad with a fresh gremolata and broiled salted grapefruit.

Ingredients

4 Servings
(1 serving = 1 papad with octopus and grapefruit)

For the Octopus

  • 1piece
    medium-sized octopus
  • Water for boiling
  • Salt for boiling

Marinade

  • 3tbsp
    olive oil
  • 1tsp
    paprika
  • 1/2tsp
    dried chili flakes
  • 1/2tsp
    dried oregano
  • Salt to taste

Gremolata

  • 3clove
    fresh garlic
  • 1
    lemon juice
  • 1
    lemon zest
  • 1
    medium yellow onion
  • 1/2cup
    finely chopped coriander or parsley
  • 1/3cup
    olive oil
  • Salt and pepper to taste

For the Grapefruit

  • 1
    grapefruit
  • 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

  1. 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.

    Step 1.1: Bring a large pot of salted water to a boil
  2. Mix olive oil, paprika, chili flakes, oregano, and salt in a small bowl.

  3. Remove the octopus from the water and pat it dry. Cut into smaller pieces if desired. Toss in the marinade to coat evenly.

    Step 1.1: Remove the octopus from the water and pat it dry
  4. 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.

    Step 1.1: Preheat the air fryer to 180°C (350°F)

Prepare the Grapefruit, Gremolata, and Papad

  1. Sprinkle salt on the grapefruit slices and add them to the air fryer during the last 5 minutes of cooking the octopus.

  2. 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.

  3. Lightly brush the papad with ghee and cook it over an open gas flame, flipping frequently until crispy and slightly charred.

    Step 2.1: Lightly brush the papad with ghee and cook it over an open gas flame, flipping frequently until crispy and slightly charred
  4. 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.

    Step 2.1: 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

  1. Simmering octopus in salted water until tender is essential for texture; this prevents it from becoming rubbery when air-fried.

  2. Add more or less chili flakes in the marinade based on your spice preference.

  3. Cooking papad over an open flame with a light ghee coating adds flavor and prevents burning.

  4. Salted and broiled grapefruit pairs perfectly with the octopus and adds a sweet, tangy contrast to the dish.