Grilled Octopus Recipe
Served with a citrus vinaigrette and roasted potatoes.
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Ingredients
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Octopus
Citrus Vinaigrette
Roasted Potatoes
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water to remove any debris. If needed, remove the beak and eyes.
- 2
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes, or until tender. Drain and let cool.
- 3
- 4
Making the Citrus Vinaigrette
- 5
Combine Ingredients
In a mixing bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined.
- 6
Taste and Adjust
Taste the vinaigrette and adjust seasoning if necessary. Set aside.
Roasting the Potatoes
- 7
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 8
Prepare the Potatoes
Wash and halve the baby potatoes. In a bowl, toss them with olive oil, garlic powder, rosemary, salt, and black pepper.
- 9
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and tender.
