Mediterranean Grilled Octopus with Baby Potatoes & Olives

Description

This dish is a classic Mediterranean seafood plate, combining tender grilled octopus, golden baby potatoes, briny olives, and juicy cherry tomatoes, all tossed in olive oil, herbs, and light seasoning. The octopus is soft inside with a lightly charred exterior, while the potatoes absorb the savory, aromatic flavors.

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Ingredients (Serves 2–3)

Main Ingredients

• 1 kg whole octopus, cleaned

• 500 g baby potatoes

• 1/2 cup mixed olives (black and green), pitted

• 1/2 cup cherry tomatoes

• 2 cloves garlic, minced

• 4 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

Seasoning & Herbs

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 2 tablespoons fresh parsley, finely chopped

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Instructions

Step 1: Tenderize and Cook the Octopus

1. Bring a large pot of water to a gentle boil (no salt needed).

2. Dip the octopus into the boiling water 2–3 times until the tentacles curl.

3. Submerge fully, cover, and simmer on low heat for 40–45 minutes until tender.

4. Remove from pot and let cool slightly.

5. Cut the octopus into large tentacle pieces.

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Step 2: Cook the Baby Potatoes

1. Boil baby potatoes in salted water for 15–20 minutes until fork-tender.

2. Drain and let steam dry.

3. Slice larger potatoes in half.

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Step 3: Grill the Octopus

1. Heat a grill pan or skillet over medium-high heat.

2. Brush octopus pieces with olive oil and sprinkle with smoked paprika and pepper.

3. Grill for 2–3 minutes per side until lightly charred.

4. Remove and set aside.

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Step 4: Sauté the Potatoes

1. In the same pan, add 1–2 tablespoons olive oil.

2. Add garlic and sauté briefly until fragrant.

3. Add potatoes and cook for 5–7 minutes, turning until golden.

4. Season with salt and oregano.

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Step 5: Assemble the Dish

1. In a large bowl, combine potatoes, grilled octopus, olives, and cherry tomatoes.

2. Drizzle with remaining olive oil and lemon juice.

3. Toss gently to coat evenly.

4. Sprinkle with fresh parsley.

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Texture & Flavor Profile

• Texture: Tender octopus, crispy potatoes, juicy tomatoes

• Flavor: Savory, slightly smoky, fresh, and briny

• Style: Mediterranean, rustic, and elegant

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Serving Suggestions

• Serve warm or at room temperature

• Pair with crusty bread and a glass of white wine

• Ideal as a seafood main dish or Mediterranean-style lunch