Grilled Octopus with Roasted Potatoes
Ingredients
- 2.5 gallons water
- 1 cup lemon juice
- 4 red chilies whole, dried
- 3 heads garlic
- 1 pound onions peeled and 1/2 inch dice
- 2 bay leaves
- 2 ounces Italian parsley
- 1 tablespoon black peppercorns
- 5 pounds baby octopus
- 1/2 cup olive oil
ROASTED POTATOES
- 2 pounds fingerling potatoes
- 1/4 cup olive oil to roast potatoes
- 1/4 teaspoon black pepper freshly ground
ASSEMBLE SALAD
- octopus cooked and grilled
- fingerling potatoes roasted
- 1 tablespoon garlic
- 1/2 teaspoon red chill flakes dried
- 1 teaspoon oregano dried
- 1/4 cup Italian parsley
- 1/4 cup red wine vinegar
- 2 ounces lemon juice
Instructions
Grilled Octopus
- In stainless stockpot add water, lemon juice, dried chili, garlic, onions, bay leaf, parsley and salt.
- Bring to a boil and simmer for 30 minutes.
- Add black peppercorns and cook an additional 10 minutes.
- Strain, saving liquid and discarding vegetables.
- Add liquid back to same pot and return to boil.
- Add baby octopus and simmer briskly for 30 minutes.
- Shut off flame.
- Allow octopus to cool in liquid for one hour.
- Remove from liquid to cool completely.
- Coat octopus with olive oil and grill until lightly browned in spots.
- Remove and cut into approximate pieces, then place into a mixing bowl.
Roasted Potatoes
- Combine potatoes with olive oil, kosher salt and pepper.
- Place on tray and roast in 375-degree oven for 25 to 30 minutes.
- Cool at room temperature and set aside.
- When cool to touch, cut into ¼-inch slices and set aside.
Assemble Salad
- Add all ingredients to mixing bowl and marinate for at least one hour before serving.
Notes
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