Mediterranean Octopus Recipe
Grilled Mediterranean octopus with tomatoes, green olives, potatoes, garlic, fresh herbs and E.V.O.O.
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Ingredients
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Main Ingredients
Flavoring Ingredients
Method
Preparation
- 1
Prepare the Octopus
Rinse the octopus under cold water and remove the beak and any innards. If the octopus is whole, you may want to freeze it for a day to tenderize it before cooking.
- 2
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and reduce the heat to a simmer. Cook for about 40-50 minutes or until tender. Drain and let cool.
- 3
Prepare the Potatoes
In the same pot, cook the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before halving them.
Grilling
- 4
Preheat the Grill
Preheat your grill to medium-high heat.
- 5
Marinate the Octopus
In a mixing bowl, combine minced garlic, chopped parsley, oregano, olive oil, lemon juice, salt, and pepper. Toss the cooled octopus in the marinade and let it sit for 15-20 minutes.
- 6
- 7
Grill the Potatoes
While the octopus is grilling, toss the halved baby potatoes with olive oil, salt, and pepper. Grill for about 5-7 minutes until they are golden and crispy.
Serving
- 8
Prepare the Salad
In a large bowl, combine the grilled octopus, grilled potatoes, halved cherry tomatoes, and green olives. Drizzle with extra virgin olive oil and a squeeze of lemon juice.
- 9
Serve
Serve the Mediterranean octopus warm, garnished with fresh herbs if desired.