Grilled Octopus and Potato Salad
This Grilled Octopus and Potato Salad is a Mediterranean-inspired dish that balances tender, smoky octopus with creamy potatoes, fresh herbs, and a zesty dressing. It's a perfect blend of flavors and textures, making it a stunning dish for any summer meal or seafood lover's table.
Equipment
- Large Pot
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
Ingredients
For the Octopus:
- 2 lb fresh octopus preferably cleaned
- 1 small onion cut in half
- 2 cloves garlic crushed
- 1 tsp black peppercorns
- 2 tbsp olive oil extra virgin
For the Salad:
- 1 lb baby potatoes small, waxy potatoes work best
- 1 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- 1 tsp Dijon mustard
- ¼ tsp salt more to taste
- ¼ tsp freshly ground black pepper
- ¼ cup fresh parsley chopped
- ¼ cup red onion thinly sliced
- ¼ cup kalamata olives halved
Instructions
- Bring a large pot of salted water to a boil. Add the onion halves, garlic cloves, and black peppercorns. Submerge the octopus and simmer gently for about 60 minutes, or until the flesh is tender when pierced with a fork.
- Remove the octopus from the water, allow it to cool slightly, and then cut into large pieces, separating the tentacles.
- Toss the octopus with 2 tbsp of olive oil and set aside.
- In the same pot of boiling water, cook the baby potatoes until fork-tender, about 15 minutes. Drain, cool slightly, and cut into halves.
- Preheat a grill or grill pan over medium-high heat. Grill the octopus pieces for about 3-5 minutes per side, until slightly charred and crispy.
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and black pepper.
- Add the warm potatoes, grilled octopus, parsley, red onion, and olives to the dressing. Toss gently to coat.
- Serve immediately, garnished with extra parsley or lemon wedges if desired.
Notes
Chef's Tips:
- To enhance flavor, marinate the octopus in olive oil, lemon juice, and herbs for 30 minutes before grilling.
- For a smoky touch, grill over charcoal instead of a pan.
Nutrition
Calories: 399kcalCarbohydrates: 30gProtein: 37gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 109mgSodium: 824mgPotassium: 1368mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 43mgCalcium: 161mgIron: 13mg
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