Grilled Octopus Recipe

Inspired by Frog & Slim

Time2h

Serves4

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2.2 lb (1 kg) Octopus

1 1/8 lb (500 g) Fingerling Potatoes

7.05 oz (200 g) Andouille Sausage

3 1/2 oz (100 g) Sundried Tomatoes

3 1/2 oz (100 g) Kalamata Olives

1.06 oz (30 g) Fresh Basil

5.29 oz (150 g) Crème Fraîche

3 1/2 oz (100 g) Frisée Lettuce

4 tbs olive oil

3 cloves Garlic

1 whole Lemon

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes to 1 hour or until tender. Remove, let cool, and cut into manageable pieces.

Roast the Potatoes

Preheat the oven to 200°C (400°F). Toss the fingerling potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and crispy.

Cook the Andouille

In a skillet, heat a bit of olive oil over medium heat. Slice the Andouille sausage and sauté until nicely browned and cooked through.

Make the Basil Crème Fraîche

In a bowl, mix the crème fraîche with finely chopped fresh basil, minced garlic, lemon juice, salt, and pepper to taste.

Grill the Octopus

Preheat a grill or grill pan over medium-high heat. Brush the octopus pieces with olive oil, season with salt and pepper, and grill for about 3-4 minutes per side until charred and heated through.

Assemble the Dish

On a plate, arrange the roasted fingerling potatoes, grilled octopus, cooked Andouille, sundried tomatoes, and Kalamata olives. Top with basil crème fraîche and garnish with frisée lettuce.