Jul 14 2026
Restaurants›Piccolina Toscana›Polpo Recipe

Polpo Recipe

Inspired by Piccolina Toscana
Time2h
Serves4

grilled octopus tossed with a lemon vinaigrette over grilled vegetable cous cous leek butter

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Ingredients

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Grilled Octopus

Vegetable Couscous

Leek Butter

Method

Grilled Octopus

  1. 1

    Prepare the Octopus

    Rinse the octopus under cold water. Remove the beak and any entrails if not already done.

  2. 2

    Boil the Octopus

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

  3. 3

    Marinate

    Once cooled, cut the octopus into manageable pieces. In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Toss the octopus in the marinade and let sit for 30 minutes.

  4. 4

    Grill the Octopus

    Preheat the grill to medium-high heat. Grill the octopus pieces for about 3-4 minutes on each side until charred and slightly crispy.

  5. 5

    Finish with Herbs

    Remove from the grill and sprinkle with chopped fresh parsley before serving.

Vegetable Couscous

  1. 6

    Prepare the Couscous

    In a saucepan, bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

  2. 7

    Grill the Vegetables

    Chop zucchini, bell pepper, and red onion into bite-sized pieces. Toss with olive oil, salt, and black pepper. Grill on medium heat until tender and slightly charred, about 5-7 minutes.

  3. 8

    Combine

    Mix the grilled vegetables into the couscous. Adjust seasoning if necessary.

Leek Butter

  1. 9

    Prepare the Leeks

    Clean the leeks thoroughly, removing any sand or dirt. Slice them thinly.

  2. 10

    Cook the Leeks

    In a skillet, melt the butter over medium heat. Add the sliced leeks, salt, and black pepper. Sauté until the leeks are soft and translucent, about 5-7 minutes.

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