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Grilled Octopus with Roasted Potatoes

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
1 hr
Total Time
2 hrs 55 mins
Servings: 12 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 ½ gallons water
  • 1 cup lemon juice
  • 4 red chilies whole, dried
  • 3 heads garlic
  • 1 pound onions peeled and 1/2 inch dice
  • 2 bay leaves
  • 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 chill flakes dried
  • 1 teaspoon oregano dried
  • 1/4 cup Italian parsley
  • 1/4 cup red wine vinegar
  • 2 ounces lemon juice

Instructions

Grilled Octopus:
    Cup of Yum
  1. In stainless stockpot add water, lemon juice, dried chili, garlic, onions, bay leaf, parsley and salt.
  2. Bring to a boil and simmer for 30 minutes.
  3. Add black peppercorns and cook an additional 10 minutes.
  4. Strain, saving liquid and discarding vegetables.
  5. Add liquid back to same pot and return to boil.
  6. Add baby octopus and simmer briskly for 30 minutes.
  7. Shut off flame.
  8. Allow octopus to cool in liquid for one hour.
  9. Remove from liquid to cool completely.
  10. Coat octopus with olive oil and grill until lightly browned in spots.
  11. Remove and cut into approximate pieces, then place into a mixing bowl.
Roasted Potatoes:
  1. Combine potatoes with olive oil, kosher salt and pepper.
  2. Place on tray and roast in 375-degree F/ 190 °C oven for 25 to 30 minutes.
  3. Cool at room temperature and set aside.
  4. When cool to touch, cut into ¼-inch slices and set aside.
Assemble Salad:
  1. Add all ingredients to mixing bowl and marinate for at least one hour before serving.

Notes