Grilled Octopus Recipe - Portuguese style grilled octopus

octopus

🥗Healthier: grilled calamari

💰Cheaper: shrimp

Calamari is lower in calories and shrimp is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point while canola oil is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs maintain flavor and frozen herbs are often less expensive.

Start by discussing the quality of octopus, mentioning that most is frozen and that Spanish octopus is being used today.

Boil water in a pot and add salt, 1 bay leaf, and 1/2 onion for flavor.

Add the thawed octopus to the boiling water and let it cook until tender, which should take about 1.5 to 2 hours.

Check the octopus for tenderness by inserting a knife into the tentacle; it should go through easily without hesitation.

While the octopus is boiling, wash the young red potatoes and prepare to boil them with salt and garlic in their skins.

Dice onions and garlic for caramelizing later.

Once the octopus is tender, remove it from the pot and let it cool slightly before grilling.

In a skillet, heat Portuguese olive oil and add the diced onions and minced garlic to caramelize over low heat, adding salt to help draw moisture out.

Add diced red peppers and some parsley to the skillet with the onions and garlic.

Smash the boiled potatoes and add them to the skillet with the caramelized vegetables, layering them on top.

Drizzle olive oil over the potatoes and place the skillet under the broiler to crisp up the top, adjusting the heat to low for control.

Cut the octopus into pieces, ensuring each guest gets two tentacles, and prepare to grill it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens