Grilled Octopus with Mediterranean Potato Salad

 Grilled Octopus with Mediterranean Potato Salad

Grilled Octopus with Mediterranean Potato Salad

Servings: 2
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes

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Ingredients

For the Octopus:

• 1 large octopus (about 2-3 pounds, cleaned)

• 1 onion, halved

• 2 bay leaves

• 1 lemon, halved

• 2 garlic cloves

• Salt and pepper, to taste

• Olive oil, for grilling

For the Warm Potato Salad:

• 3-4 small Yukon Gold or fingerling potatoes, boiled and halved

• 1/2 cup Kalamata olives, pitted and halved

• 1 orange, segmented

• 1/2 cup cherry tomatoes, halved

• 2 green onions, finely sliced

• Fresh dill, for garnish

• Handful of arugula or baby spinach

Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon white wine vinegar or red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Tenderize and Simmer the Octopus

1. Clean the Octopus: If it’s not pre-cleaned, remove the beak and ink sac. Rinse thoroughly under cold water.

2. Boil Water: In a large pot, bring water to a boil. Add onion, bay leaves, lemon halves, garlic, and a generous pinch of salt. This infuses the octopus with flavor while tenderizing it.

3. Cook the Octopus: Submerge the octopus in the simmering water. Reduce heat to a low simmer and cook for 45–60 minutes, or until the octopus is fork-tender. You can test this by piercing the thickest part with a knife — it should glide in easily.

4. Cool: Once cooked, remove the octopus and let it cool slightly on a plate or cutting board. Discard the water and aromatics.

5. Trim: Separate the tentacles and remove any loose skin or gelatinous parts if desired. This step is optional — many enjoy the slightly crisped skin.

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Step 2: Prepare the Potato Salad

1. Boil Potatoes: While the octopus is cooking, boil your potatoes in salted water until just tender, about 15–20 minutes. Drain and let them cool slightly, then cut them into halves or quarters.

2. Mix the Salad Base: In a bowl, combine boiled potatoes, olives, orange segments, cherry tomatoes, and green onions. Add a handful of arugula or spinach.

3. Make the Dressing: In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.

4. Dress the Salad: Pour the dressing over the warm potatoes and vegetables. Toss gently to combine. Taste and adjust seasoning if needed.

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Step 3: Grill the Octopus

1. Preheat Grill or Pan: Heat a grill or grill pan over medium-high heat. Brush the octopus tentacles with olive oil.

2. Grill: Place tentacles on the hot grill and cook for 3–4 minutes per side, or until nicely charred and crispy on the outside. Don’t overcook — you just want a seared exterior.

3. Season: Sprinkle with a bit of sea salt and black pepper while hot. Optional: Add a squeeze of lemon juice for brightness.

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Step 4: Plate the Dish

1. Plating the Salad: On each plate, arrange a bed of warm potato salad.

2. Add the Octopus: Lay one grilled tentacle per plate, curling it for visual appeal.

3. Garnish: Add sprigs of fresh dill on top. Optional: drizzle with a touch more olive oil or a few drops of balsamic reduction for presentation.

4. Serve Immediately: Best enjoyed warm, with a crisp glass of white wine such as Sauvignon Blanc or a dry Rosé.

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Tips and Notes

• Octopus Texture: The key to tender octopus is slow simmering. Don’t rush this step. If undercooked, octopus can be rubbery.

• Marinating Option: After boiling and cooling, marinate the tentacles for an hour in olive oil, lemon juice, garlic, and herbs for added flavor before grilling.

• Grill Alternative: No grill? Sear in a heavy skillet with olive oil until browned and crisped.

• Orange Segments: Use a sharp knife to cut off peel and pith, then slice between membranes for clean segments.

• Other Add-ins: Capers, fennel, or roasted red peppers can be great additions to the salad.

• Advance Prep: Both the octopus and the salad components can be prepared earlier in the day and assembled just before serving.

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Nutritional Highlights (per serving estimate)

• Calories: ~400-500 kcal

• Protein: ~30g

• Carbohydrates: ~25g

• Fat: ~20g

• Fiber: ~5g

• Vitamin C: High (from citrus and greens)

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Serving Suggestions

• Pair with crusty sourdough bread or grilled flatbread.

• Serve with a chilled Greek white wine or dry rosé.

• A side of tzatziki or lemon aioli works beautifully as a dipping sauce.

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Final Thoughts

This dish is a celebration of bold Mediterranean flavors and elegant presentation. The rich, smoky flavor of the grilled octopus pairs beautifully with the tangy, herbaceous potato salad. The oranges provide a touch of sweetness, the olives bring brininess, and the fresh herbs elevate the whole dish. Whether served as a main course or an upscale appetizer, this recipe is sure to impress.