Jun 09 2026
Restaurants›Lazia›Grilled Octopus Recipe

Grilled Octopus Recipe

Inspired by Lazia
Time2h
Serves4

pork belly, potatoes, salsa verde, vongole cream

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Ingredients

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Octopus

Pork Belly

Potatoes

Salsa Verde

Vongole Cream

Method

Preparation of Octopus

  1. 1

    Pre-cook Octopus

    In a large pot, bring salted water to a boil. Add the whole octopus and boil for 45 minutes until tender. Remove from heat and let cool.

  2. 2

    Marinate Octopus

    Once cooled, cut the octopus into serving pieces. In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Add the octopus pieces and let marinate for at least 30 minutes.

Preparation of Pork Belly

  1. 3

    Season Pork Belly

    Rub the pork belly with salt and black pepper. In a skillet, heat olive oil over medium heat. Sear the pork belly on all sides until golden brown, about 5 minutes.

  2. 4

    Cook Pork Belly

    Transfer the pork belly to a preheated oven at 350°F (175°C) and roast for about 1 hour until fully cooked and crispy.

Preparation of Potatoes

  1. 5

    Roast Potatoes

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

Preparation of Salsa Verde

  1. 6

    Make Salsa Verde

    In a food processor, combine parsley, capers, garlic, lemon juice, and olive oil. Blend until smooth. Adjust seasoning with salt and black pepper to taste.

Preparation of Vongole Cream

  1. 7

    Cook Vongole

    In a saucepan, sauté minced garlic in olive oil until fragrant. Add vongole and white wine, cover, and steam until the clams open, about 5-7 minutes. Discard any unopened clams.

  2. 8

    Make Cream Sauce

    Add heavy cream to the pot with the open clams. Simmer for a few minutes until the sauce thickens. Season with salt and black pepper to taste.

Grilling Octopus

  1. 9

    Grill Octopus

    Preheat a grill to medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes per side until charred and heated through.

Assembly

  1. 10

    Plate the Dish

    On a serving platter, arrange the grilled octopus, slices of crispy pork belly, roasted baby potatoes, and drizzle with salsa verde and vongole cream. Serve immediately.

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