Grilled Octopus with Roasted Potatoes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 45 mins
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Additional Time
1 hr
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Total Time
2 hrs 55 mins
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Servings
12 servings
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Course
Main Course
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Cuisine
Italian
Grilled Octopus with Roasted Potatoes
Description
This recipe starts by simmering baby octopus in a flavorful broth made of water, lemon juice, dried red chilies, garlic, onions, bay leaves, parsley, and seasonings. This process tenderizes the octopus while infusing it with subtle aromatic notes. After cooking, the octopus is cooled, coated with olive oil, and grilled until lightly browned and spotted with grill marks, adding a smoky edge to the naturally firm texture.
The fingerling potatoes are tossed with olive oil, kosher salt, and freshly ground black pepper, then roasted at 375°F until the skins crisp and the insides soften. After cooling, they are sliced thinly to mix with the grilled octopus.
All ingredients are combined with garlic, red chili flakes, oregano, Italian parsley, red wine vinegar, and lemon juice to create a marinated salad that allows the flavors to meld. This dish offers a combination of tender seafood, crispy potatoes, and bright, acidic marinade, suitable as a main course or an appetizer.
Ingredients
- 2 ½ gallons water
- 1 cup lemon juice
- 4 red chili peppers whole, dried
- 3 garlic bulb heads
- 1 pound onion peeled and 1/2 inch dice
- 2 bay leaf
- 2 ounces Italian parsley
- 1 tablespoon black peppercorns
- 5 pounds baby octopus
- 1/2 cup olive oil
Roasted Potatoes:
- 2 pounds fingerling potatoes
- 1/4 cup olive oil to roast potatoes
- 1/4 teaspoon black pepper freshly ground
Assemble Salad:
- octopus cooked and grilled
- fingerling potatoes roasted
- 1 tablespoon garlic
- 1/2 teaspoon red chili flakes dried
- 1 teaspoon oregano dried
- 1/4 cup Italian parsley
- 1/4 cup red wine vinegar
- 2 ounces lemon juice
Instructions
Grilled Octopus:
- In stainless stockpot add water, lemon juice, dried chili, garlic, onions, bay leaf, parsley and salt.
- Bring to a boil and simmer for 30 minutes.
- Add black peppercorns and cook an additional 10 minutes.
- Strain, saving liquid and discarding vegetables.
- Add liquid back to same pot and return to boil.
- Add baby octopus and simmer briskly for 30 minutes.
- Shut off flame.
- Allow octopus to cool in liquid for one hour.
- Remove from liquid to cool completely.
- Coat octopus with olive oil and grill until lightly browned in spots.
- Remove and cut into approximate pieces, then place into a mixing bowl.
Roasted Potatoes:
- Combine potatoes with olive oil, kosher salt and pepper.
- Place on tray and roast in 375-degree F/ 190 °C oven for 25 to 30 minutes.
- Cool at room temperature and set aside.
- When cool to touch, cut into ¼-inch slices and set aside.
Assemble Salad:
- Add all ingredients to mixing bowl and marinate for at least one hour before serving.
Notes
User Reviews
Overall Rating
4.9
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