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Grilled Octopus with Potatoes and Parsley Chimichurri
2 hServes 4Nutri-Score B€€€
B
2 h
2 hGrilled Octopus with Potatoes and Parsley Chimichurri
what you need
Ingredients
fresh octopus (whole, cleaned)Fish1 piece
garlic (cloves, whole)Produce3 pieces
red onion (divided)Produce1 piece
parsley stems (fresh, a small bunch)Produce1 piece
bay leavesSpices2 pieces- small golden potatoes (halved)Produce450 g
olive oilPantry60 ml
garlic powderSpices3 g
paprikaSpices2 g
dried thymeSpices1 g
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g- fresh parsley leaves (finely chopped)Produce60 g
- fresh chili pepper (half, finely chopped)Produce1 piece
- garlic (cloves, minced)Produce4 pieces
shallot (half, minced)Produce1 piece- extra-virgin olive oilPantry120 ml
red wine vinegarPantry45 ml- lemon juice (optional)Produce15 ml
- dried oreganoSpices1 g
- red pepper flakesSpices1 g
per serving
Nutrition
454kcal
- Carbs
- 24 g
- Proteins
- 36 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot- Grill
Mixing bowl
Tongs
Baking tray
step by step
Method
- Step 1
Boil the octopus
- Place the octopus in a large pot with the whole garlic cloves, half the red onion, parsley stems and bay leaves.
- Cover with water and simmer gently until the octopus is tender.
- Let the octopus cool in the cooking liquid, then drain.
- Step 2
Cook the potatoes
- Boil the potatoes in salted water until fork tender.
- Drain and set aside.
- Step 3
Season the potatoes
- Toss the potatoes with olive oil, garlic powder, paprika, dried thyme, salt and pepper.
- Spread on a tray and roast until golden and crisp.
- Step 4
Make the parsley chimichurri
- Combine the chopped parsley, chili, minced garlic, shallot, extra-virgin olive oil, red wine vinegar, lemon juice, oregano and red pepper flakes in a bowl.
- Season with salt and pepper and mix well.
- Step 5
Grill the octopus
- Cut the cooled octopus into pieces.
- Grill over high heat, turning, until charred and heated through.
- Step 6
Assemble and serve
- Arrange the grilled octopus and roasted potatoes on a platter.
- Spoon the parsley chimichurri over the top and serve.