Polpo alla Griglia con Patate

Tender octopus, slow-simmered then charred on a blazing grill, served over crushed potatoes with capers, olives, and a zingy lemon-olive oil dressing. A southern Italian seafood celebration.

RECIPE

Polpo alla Griglia con Patate

Tender octopus, slow-simmered then charred on a blazing grill, served over crushed potatoes with capers, olives, and a zingy lemon-olive oil dressing. A southern Italian seafood celebration.

Prep15 mins

Cook75 mins

Total90 mins

Servings4

Dinner

Italian

Puglia

Seafood

Ingredients

• 1 whole octopus (about 1kg), cleaned
• 500g waxy potatoes
• 1 lemon, juiced and zested
• 2 tablespoons capers
• 100g Taggiasca olives
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• Fresh flat-leaf parsley, chopped
• 1 bay leaf
• Salt and black pepper to taste

Preparation

1

Boil octopus in salted water with a bay leaf for 45-60 minutes until tender (a knife should slide in easily). Let cool in its liquid.

2

Boil potatoes until tender. Peel and crush roughly with a fork.

3

Cut octopus into pieces. Toss with olive oil, salt, and pepper.

4

Grill octopus over very high heat for 2-3 minutes per side until charred.

5

Arrange crushed potatoes on a platter. Top with grilled octopus, capers, and olives.

6

Dress with lemon juice, zest, garlic, olive oil, and parsley. Serve warm.

Servings and Nutrition

Number of Servings in Polpo alla Griglia con Patate

4

Nutrition for 1 serving (1 plate)

340

Calories (kcal)

28

Protein (g)

26

Carbs (g)

14

Fat (g)

Protein 28.0g

33%

Carbs 26.0g

30%

Fat 14.0g

37%