Grilled Mediterranean Octopus Recipe
Leeks, potato, pancetta crisp, purple clams, chowder sauce
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Ingredients
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Octopus Marinade
Chowder Sauce
Pancetta Crisp
Clams
Method
Marinating the Octopus
- 1
Prepare the Marinade
In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- 2
Marinate the Octopus
Add the octopus to the marinade, ensuring it's well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Making the Chowder Sauce
- 3
- 4
Add Potatoes and Broth
Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
- 5
Blend the Sauce
Using an immersion blender, blend the mixture until smooth. Stir in the heavy cream and season with salt and black pepper to taste. Keep warm.
Cooking the Pancetta
- 6
Crisp the Pancetta
In a skillet over medium heat, add the diced pancetta and cook until crispy. Remove and drain on paper towels.
Grilling the Octopus and Clams
- 7
Preheat the Grill
Preheat your grill to medium-high heat.
- 8
Grill the Octopus
Remove the octopus from the marinade and grill for about 4-5 minutes on each side, until charred and cooked through.
- 9
Cook the Clams
While the octopus is grilling, place the purple clams on the grill. Cook until they open up, which should take about 5-7 minutes.
Plating
- 10
Serve
On a plate, spoon a generous amount of chowder sauce, place the grilled octopus on top, and scatter the crispy pancetta and grilled clams around. Enjoy!