Grilled Octopus with Spaghetti Aglio e Olio on the Kamado

Start by preheating your Grill Bill kamado BBQ to a medium-high temperature, about 200-220 degrees Celsius.

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 with salt and pepper.

Place the tentacles on the BBQ grate and grill them for about 2-3 minutes on each side, until they have a nice grilled colour and grill marks. Make sure not to grill the tentacles too long, otherwise they can become tough.

Cut the lemon in half, and grill it briefly too until slightly charred.

While the tentacles are grilling, prepare the spaghetti side dish.

Cook the spaghetti according to the package instructions until al dente. Drain and keep a cup of the cooking water.

Heat the olive oil in a skillet on the BBQ at 180/200 degrees. Add the thinly sliced garlic and fry gently until golden brown. Add a pinch of red pepper flakes if you like for some heat. Want a bit of smoky flavour in your spaghetti? Throw a small handful of smoking wood chips onto the charcoal.

Add the cooked spaghetti to the garlic oil and mix well. If the pasta seems too dry, add a bit of the reserved cooking water to make the sauce silky.

Season the spaghetti with salt and freshly ground black pepper. Garnish with fresh parsley and optionally freshly grated Parmesan cheese.

Serve the grilled octopus tentacles together with the spaghetti aglio e olio and garnish with lemon slices. Squeeze the grilled lemon over your dish for even more flavour! Optionally serve with a fresh salad.