Grillowany ośmiornic z ziemniakami i mieszanką oliwek
(Grilled Octopus with Potatoes & Olive Medley)
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60
maj 11, 2025
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Składniki
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1.2 kg Ośmiornica
(fresh or thawed if frozen)
-
600 grams Małe Ziemniaki
(Use waxy potatoes like new potatoes)
-
150 grams Wypestkowane Czarne Oliwki
(Use Kalamata or taggiasche olives for authentic flavor)
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4 tbsp Oliwa z oliwek extra virgin
(High quality for finishing)
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2 tbsp Świeży Sok Cytrynowy
(about 1 lemon)
-
2 cloves Ząbki czosnku
(Drobno posiekane)
-
20 grams Świeża pietruszka
(Posiekany)
Sól, to taste
Czarny pieprz, to taste
-
2 leaves Liście laurowe
(For poaching octopus)
(fresh or thawed if frozen)
(Use waxy potatoes like new potatoes)
(Use Kalamata or taggiasche olives for authentic flavor)
(High quality for finishing)
(about 1 lemon)
(Drobno posiekane)
(Posiekany)
(For poaching octopus)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 talerz (300g)
- Calories: 440 kcal
- Carbohydrates: 38 g
- Protein: 49 g
- Fat: 12 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: 780 mg
- Cholesterol: 126 mg
- Calcium: 90 mg
- Iron: 7 mg
Instrukcje
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1 - Prepare and Poach Octopus:
Rinse octopus. Bring a large pot of salted water to a boil with bay leaves. Immerse octopus, simmer gently for about 20-25 minutes until tender; test with a knife and remove from heat. Let cool in water.
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2 - Boil Potatoes:
In a separate pot, boil potatoes in salted water until just tender when pierced, about 15 minutes. Drain and set aside to cool slightly.
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3 - Prepare Olive and Herb Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, salt and pepper.
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4 - Grill Octopus:
Preheat grill to medium-high. Cut octopus tentacles from body (reserve if desired). Lightly oil the grill and grill octopus tentacles and head pieces 3-4 minutes per side until slightly charred and smoky.
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5 - Assemble & Serve:
Toss potatoes with half of the olive dressing, place on a serving platter, arrange grilled octopus on top. Drizzle remaining dressing and scatter the pitted black olives. Garnish with extra parsley and freshly cracked black pepper.
Rinse octopus. Bring a large pot of salted water to a boil with bay leaves. Immerse octopus, simmer gently for about 20-25 minutes until tender; test with a knife and remove from heat. Let cool in water.
In a separate pot, boil potatoes in salted water until just tender when pierced, about 15 minutes. Drain and set aside to cool slightly.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, salt and pepper.
Preheat grill to medium-high. Cut octopus tentacles from body (reserve if desired). Lightly oil the grill and grill octopus tentacles and head pieces 3-4 minutes per side until slightly charred and smoky.
Toss potatoes with half of the olive dressing, place on a serving platter, arrange grilled octopus on top. Drizzle remaining dressing and scatter the pitted black olives. Garnish with extra parsley and freshly cracked black pepper.
Więcej o: Grillowany ośmiornic z ziemniakami i mieszanką oliwek
Polpo alla Griglia con Patate e Olive
This traditional Italian-inspired recipe celebrates the tender, smoky flavors of grilled octopus combined with the rustic simplicity of boiled potatoes and briny olives. Octopus, a beloved Mediterranean seafood, is known for its unique texture and rich, slightly sweet taste that pairs wonderfully with the acidity from fresh lemon and the earthiness of olives. Poaching octopus tenderizes it before quick grilling adds a lovely smoky char and caramelization that enhances its savory depth.
Potatoes provide a comforting starch, balancing the dish while soaking up the vibrant olive oil and herb dressing. Kalamata or taggiasche olives introduce a complex bitterness and firmness, making each bite exciting. The added garlic and parsley provide sharpness and herbal brightness.
Culturally, grilled octopus is popular along the Italian and broader Mediterranean coasts, often enjoyed as street food or a starter in seaside trattorias with chilled white wine. The simplicity of this dish speaks to the philosophy of Mediterranean cooking - fresh, high-quality ingredients with minimal processing.
When preparing, note that the key to perfect octopus is gentle poaching to tenderize without overcooking and a hot grill to create flavorful charred spots without drying meat. Resting it in its cooking liquid after simmering keeps it moist.
This recipe makes an elegant yet approachable dish suitable for entertaining or elevating a weekly meal. Its vibrant Mediterranean flavors and rustic elegance turn simple ingredients into a memorable dining experience. Enjoy pairing it with a crisp Vermentino or chilled Pinot Grigio for a complete authentic touch.
