Seafood Sides: What Side Dish Goes with Octopus?

Octopus on your plate—it’s not just a meal, it’s a journey across oceans and cultures. But let’s be honest, cooking octopus is only half the battle. The real challenge? Figuring out what side dish goes with octopus that complements its tender, smoky flavor without overpowering it.

That’s where the magic happens, where a simple meal transforms into an unforgettable experience.

With over 15 years of diving into culinary adventures, I’ve explored every possible pairing to bring out the best in this elusive seafood.

By the end of this article, you’ll have a solid grasp on which sides—from herb-infused potatoes to zesty fennel slaw—can elevate your octopus dish from good to extraordinary.

We’ll break down the classic Mediterranean accompaniments, venture into unexpected pairings, and even touch on some global inspirations that might surprise you.

Prepare to unlock the full potential of your next octopus dish.

What Side Dish Goes with Octopus

Preparation and Cooking Techniques

Choosing the Right Octopus

Before diving into the cooking process, the first thing is selecting the right octopus. Fresh or frozen? Honestly, frozen is often the way to go. Freezing helps tenderize those tough muscles, breaking down the tissue for a more enjoyable bite. Look for a vibrant color, whether fresh or frozen. The skin should be intact, with no signs of excessive slime. If you’re lucky enough to get fresh octopus, make sure it’s from a trusted source—Mediterranean or Japanese markets are often goldmines.

Tenderizing the Octopus

Let’s get real—octopus is notorious for being tricky to cook. It’s easy to end up with something that tastes like rubber if you don’t tenderize it properly. One method I swear by is the classic Italian trick of boiling it with a wine cork. Some say it’s a myth, but there’s something about the cork that seems to do the trick. Another method? A good, old-fashioned marinade. Vinegar marinade or a lemon vinaigrette infused with fresh herbs and garlic works wonders. Just let the octopus soak in that tangy bath for a few hours.

Boiling: A Crucial Step

Boiling is the key to tender octopus. I prefer a slow, simmering process—don’t rush it. Place the octopus in a pot of boiling water with a splash of olive oil, a pinch of sea salt, and a couple of lemon slices. The simmering process can take anywhere from 45 minutes to an hour, depending on the size of your octopus. You’ll know it’s ready when it’s fork-tender. Keep the water at a gentle simmer; boiling too hard can cause the octopus to seize up, and that’s when you get the dreaded chewiness.

Grilling for Flavor

Once you’ve boiled the octopus to tender perfection, it’s time to add that smoky, charred flavor that makes octopus so irresistible. Grilling is my go-to method. Pat the octopus dry—moisture is the enemy of a good sear. Toss it in some olive oil with a dash of sea salt and maybe even a sprinkle of citrus zest. Get your grill scorching hot, then lay those tentacles down. You want to hear that sizzle. Just a few minutes on each side, until you get those beautiful grill marks, and you’re done.

Serving Suggestions and Pairings

Here’s where things get interesting. What side dish goes with octopus? The possibilities are endless, but I love pairing grilled octopus with herb-infused potatoes, a quinoa salad, or even grilled vegetables like charred asparagus. The octopus’s rich, smoky flavor needs something fresh and zesty to balance it out—think fennel slaw or a simple cucumber salad with a citrus-based sauce. If you’re feeling adventurous, try a garlic mashed potato side; it’s a surprisingly delightful match.

Common Pitfalls to Avoid

A couple of things to watch out for: Overcooking during the boiling stage can ruin everything. Remember, low and slow wins the race. Also, be careful with seasoning. Sea salt is usually enough, but if you’re adding anything more, do it with a light hand—octopus has a delicate flavor that can be easily overwhelmed. Lastly, don’t skimp on the drying before grilling. A dry octopus means a perfect char.

And that’s it—perfect octopus every time, with a side of satisfaction.

Global Inspirations: Traditional Octopus Dishes

Mediterranean Marvels

In the Mediterranean, octopus is more than just seafood—it’s a celebration of simplicity and bold flavors. Picture this: a fisherman just back from the sea, octopus in hand, ready to be transformed into something magical. In Greece, they hang it under the sun, letting it dry to concentrate the flavors. Later, it’s tossed onto a hot grill, brushed with a mix of olive oil, lemon, and oregano, delivering that signature smoky, charred goodness that’s so satisfying.

Now, in Italy, particularly in the southern regions, octopus gets the slow-cooked treatment. Take a dish like Polpo alla Luciana. It’s braised in a robust tomato sauce with garlic, olives, and capers. The octopus turns tender, soaking up all those rich Mediterranean flavors, creating a hearty, comforting dish that’s hard to resist. And the sauce? Perfect for mopping up with crusty bread.

Spanish Tapas: Pulpo a la Gallega

Spain’s answer to octopus is Pulpo a la Gallega, a dish as rustic as it is refined. Simple yet profound. The octopus is boiled until tender, then sliced into thin rounds and served on a wooden plate. It’s drizzled with olive oil, dusted with smoky paprika, and finished with a sprinkle of sea salt. The result? A perfect harmony of soft, tender octopus and the deep, earthy flavor of the paprika. You can almost taste the history in every bite.

Asian Delights

Crossing over to Asia, octopus takes on an entirely different character. In Japan, octopus, or tako, is often enjoyed as sashimi, sliced paper-thin, showcasing its delicate, slightly sweet flavor. But it’s the Takoyaki that steals the show. These are golden, crispy balls filled with chunks of octopus, bathed in a savory batter, and topped with bonito flakes, seaweed, and a drizzle of Japanese mayonnaise. Street food at its finest, capturing the playful spirit of Japanese cuisine.

In Korea, octopus dances to a spicier beat. Nakji Bokkeum is a stir-fry of small octopuses, sizzling away in a fiery sauce made with gochujang (Korean chili paste), garlic, and sesame oil. The result is a dish that’s as bold as it is flavorful, with a heat that lingers and a complexity that keeps you coming back for more.

African and Latin American Twists

Head to the coastlines of Morocco, and octopus is often stewed with fragrant spices—cumin, paprika, and coriander—creating a dish that’s deeply aromatic, with layers of flavor that unfold with every bite. The octopus here is tender, almost melting in your mouth, soaking up the rich, spiced broth.

In Peru, it’s all about Pulpo al Olivo, where octopus meets the country’s love for bold, fresh flavors. The octopus is grilled and served with a creamy black olive sauce, a nod to the Mediterranean influence in Peruvian cuisine. The contrast of the charred, smoky octopus with the rich, tangy sauce is pure culinary poetry.

Exploring Flavors with Sides

Now, if you’re wondering what side dish goes with octopus in these global preparations, think regional. For the Mediterranean, you might want to serve it with herb-infused potatoes or a bright fennel slaw that cuts through the richness. In Asia, perhaps a simple cucumber salad or some grilled vegetables to complement the octopus’s natural flavors. Each region brings its own set of complementary sides, enhancing the octopus while staying true to the dish’s roots.

Perfect Pairings: Side Dishes for Grilled Octopus

Light and Fresh

Grilled octopus demands a side that won’t overshadow its delicate, smoky flavor. Cucumber salad with a zesty citrus-based sauce is a no-brainer—crisp, cool, and refreshing. The kind of dish that lets the octopus be the star while still adding a refreshing crunch that balances the charred edges. Or maybe fennel slaw? That slight aniseed tang paired with a hint of lemon slices right through the richness of the octopus. It’s that perfect bite, where everything just clicks.

Then there’s the classic herb-infused potatoes. Simple, yes, but simplicity often brings out the best in complex dishes. Fresh parsley, a little garlic, and maybe a hint of lemon—nothing more. The earthy, buttery notes of the potatoes offer a grounding element to the octopus’s oceanic vibes. It’s like a comforting hug after a wild adventure.

Hearty and Satisfying

But let’s not forget the heartier options. Something that can stand its ground but still plays nicely with the octopus. Garlic mashed potatoes come to mind. Creamy, with that unmistakable punch of garlic, it’s a side dish that doesn’t just sit there; it participates in the meal, bringing out the best in the octopus without competing for attention.

Or how about quinoa salad? Packed with roasted vegetables, maybe some charred asparagus on the side, it’s not just a side dish—it’s a statement. The nutty flavor of quinoa, combined with the smoky notes from the vegetables, creates a beautiful symphony of flavors that dances alongside the grilled octopus.

Green and Vibrant

Grilled vegetables, anyone? There’s something magical about those char marks, especially when paired with grilled octopus. Charred asparagus, zucchini, bell peppers—all of them can add a smoky, slightly sweet contrast to the octopus, enhancing its flavors without drowning them out.

Then there’s spinach and feta. A side that’s as vibrant as it is comforting. The slight bitterness of the spinach, cut by the salty creaminess of the feta, creates a contrast that elevates the dish to something special. It’s like they were made for each other, yet they shine just as brightly apart.

The Unexpected

If you’re asking yourself what side dish goes with octopus and want to surprise your guests, try something unconventional. Caramelized onions—their sweetness could add an intriguing depth to the grilled octopus, a contrast that’s unexpected yet delightful. Or perhaps a tomato bruschetta—the acidity of the tomatoes, combined with the crunch of toasted bread, brings a fresh, vibrant note to the meal.

Wine Pairings for Grilled Octopus

Crisp and Refreshing Whites

Imagine the sizzle of octopus hitting the grill, tendrils curling, the scent of sea meeting flame. Now, what could possibly match that intensity? A crisp white wine, of course. Albariño from Spain is a first-rate choice. It’s got that bright acidity, a hint of citrus, and a touch of salinity that echoes the octopus’s ocean origins. When you take a sip, the wine cuts through the richness, refreshing your palate for the next bite.

But don’t stop at Albariño. Assyrtiko, the Greek white wine from the volcanic island of Santorini, brings a minerality that’s like licking a stone by the sea—earthy yet invigorating. It pairs beautifully with the charred, slightly smoky flavors of grilled octopus, creating a harmony between the sea and the soil.

Bold and Structured Reds

Now, I know what you’re thinking—red wine with octopus? It’s unconventional, but trust me, it can be magic. Take a light-bodied Pinot Noir. With its delicate tannins and notes of red fruit, it doesn’t overpower the octopus but instead adds a layer of complexity. The subtle earthiness of the Pinot Noir plays off the grilled flavors, creating a pairing that’s unexpected yet unforgettable.

Then there’s Grenache, particularly from the southern Rhône. This wine is like a warm, sunny day in a glass—ripe with red berries and just a hint of spice. It’s a bold choice, sure, but when you’ve got octopus that’s been kissed by the grill, a Grenache can elevate those charred notes, making each bite a little more intriguing.

Rosé: The Versatile Middle Ground

When in doubt, reach for a dry rosé. It’s versatile, it’s refreshing, and it’s almost impossible to get wrong. A Provence rosé, with its light body and delicate red fruit flavors, offers a bridge between the freshness of a white wine and the depth of a red. It’s perfect for those moments when you’re not sure where to turn, but you know you want something that will complement without overwhelming.

Rosé’s beauty lies in its balance. It has enough acidity to cleanse the palate but also enough fruit to stand up to the grilled octopus’s richness. It’s the wine that sits comfortably in the middle, never stealing the spotlight but always making the main act shine a little brighter.

Common Pitfalls to Avoid

But let’s not get carried away. Not every wine is a match made in heaven with grilled octopus. Chardonnay—especially the oaky, buttery kind—can be too heavy, masking the delicate flavors of the octopus. And while Cabernet Sauvignon might be your go-to for red meat, its bold tannins can overwhelm the octopus, turning a potentially beautiful pairing into a clash of flavors.

The key is to think balance. You want a wine that complements the octopus’s texture and taste, not one that dominates it. So, when you’re deciding what side dish goes with octopus or the perfect wine pairing, remember: it’s all about harmony, about letting each component shine without overshadowing the others.

FAQ on What Side Dish Goes With Octopus

What’s the best side dish for grilled octopus?

A grilled octopus begs for something that enhances its smoky, tender texture without stealing the show. I love pairing it with herb-infused potatoes—roasted to perfection, with a hint of garlic and fresh parsley. It’s earthy, comforting, and lets the octopus remain the star of the plate.

Can I serve octopus with a salad?

Absolutely. A cucumber salad with a zesty citrus-based sauce is an ideal match. The cool, crisp texture of the cucumbers combined with the bright acidity of the citrus balances the richness of the octopus. It’s refreshing and light, making it a perfect complement.

What side dish complements octopus in Mediterranean cuisine?

In Mediterranean cuisine, octopus pairs beautifully with a simple fennel slaw. The slight aniseed flavor of the fennel, mixed with a touch of olive oil and lemon, adds a vibrant freshness. This combination enhances the octopus’s natural flavors, creating a balanced, delicious meal.

What can I serve with octopus for a hearty meal?

For a more filling option, go with garlic mashed potatoes. Creamy, rich, and infused with that unmistakable garlic punch, this side dish not only satisfies but complements the octopus’s tender texture. It’s hearty without being overwhelming, making every bite of octopus even more delightful.

What vegetables go well with octopus?

Grilled vegetables are your best bet. Think charred asparagus, zucchini, or bell peppers. Their slightly smoky flavor, with a touch of sweetness, works wonders with octopus. The key is to keep them simple—olive oil, sea salt, maybe a hint of lemon—to let both the vegetables and octopus shine.

Is rice a good side dish for octopus?

Definitely. Rice pilaf with herbs and a touch of lemon zest brings a light, fragrant base to your octopus dish. The fluffiness of the rice, with subtle citrus notes, complements the octopus without overpowering it. It’s an elegant yet straightforward option that works every time.

Can I serve octopus with bread?

Yes, but keep it rustic. A good, crusty loaf of warm bread is perfect for soaking up the flavors of the octopus and any accompanying sauces. Whether it’s an olive oil drizzle or a rich, garlic-infused dressing, bread helps you savor every last drop on the plate.

What type of sauce goes well with octopus?

A lemon vinaigrette or aioli dip works wonders. The acidity of the lemon cuts through the richness of the octopus, while aioli adds a creamy, garlicky touch that complements the charred flavor. These sauces enhance without overpowering, letting the octopus be the hero of the dish.

What’s a unique side dish idea for octopus?

Try quinoa salad with roasted vegetables. The nutty flavor of quinoa, combined with the earthy notes of roasted veggies, offers a unique texture contrast to the tender octopus. It’s a side dish that’s healthy, flavorful, and brings a modern twist to the traditional octopus pairings.

What wine pairs well with octopus and its sides?

A crisp Albariño or a light Assyrtiko is a fantastic match. The bright acidity and subtle salinity of these wines balance the octopus’s rich, smoky flavor, while enhancing the fresh, herbal notes of the side dishes. These wines cleanse the palate and elevate the entire meal.

Conclusion

Finding what side dish goes with octopus is an art that goes beyond the obvious. It’s about understanding the octopus’s natural flavors—the tender, smoky, slightly briny notes—and pairing them with sides that elevate every bite.

From the simplicity of a fresh, zesty cucumber salad to the richness of garlic mashed potatoes, each choice you make should enhance, not compete. Whether it’s the bright zing of citrus-based sauces, the earthy comfort of herb-infused potatoes, or the satisfying crunch of grilled vegetables, every side dish has a role in this culinary symphony.

But remember, it’s not just about taste—it’s about balance. Your octopus deserves a partner that lets its natural beauty shine, whether you’re leaning into Mediterranean traditions or exploring more unconventional pairings. The perfect side isn’t just a dish; it’s an experience that turns a simple meal into something unforgettable.