Grilled baby octopus with potato salad

Name: Grilled baby octopus with potato salad
Cuisine: Mediterranean
Ingredients: 1 kg baby octopus (ask your fishmonger to clean them for you; 600 g kipfler potatoes, skin on.; 3 tablespoons extra-virgin olive oil, plus extra for drizzling; 2-3 tablespoons chopped chives; salt flakes and freshly ground black pepper; 2 spring onions, thinly sliced; 2 tablespoons extra-virgin olive oil; 1 dried chilli, chopped; 1 garlic clove, sliced; 100 ml white wine; 2 bay leaves

6 steps

Updated at: Sun, 25 Aug 2024 09:25:23 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories425.5 kcal (21%)

Total Fat20.3 g (29%)

Carbs26.1 g (10%)

Sugars1.9 g (2%)

Protein31.6 g (63%)

Sodium686.4 mg (34%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgbaby octopus

ask your fishmonger to clean them for you

600gkipfler potatoes

skin on

3 tablespoonsextra-virgin olive oil

plus extra for drizzling

2 tablespoonschives

POACHING LIQUID

2 tablespoonsextra-virgin olive oil

100mlwhite wine

Instructions

Step 1

Combine all the poaching liquid ingredients in a heavy-based saucepan, add the baby octopus and bring to a simmer. Reduce the heat to low, then cover and gently poach for 1 hour or until fork tender.

Step 2

Set aside and let the octopus cool in its liquid. Don't discard the liquid!

Step 3

Boil the potatoes in their skins until tender, then drain and cut into bite-sized chunks. Toss the potato with the olive oil, spring onion, chives and 2 tablespoons of the reserved poaching liquid, and season with salt and pepper.

Step 4

Heat your barbecue grill plate to hot.

Step 5

Drain the octopus and pat dry, then grill on both sides until nicely charred. This should only take a few minutes. Season with salt, then drizzle with a little extra oil and 1-2 tablespoons of the poaching liquid.

Step 6

Serve warm or at room temperature with the potato salad.