Tender grilled octopus paired with a zesty citrus and fingerling potato salad, accented by briny kalamata olives and fresh herbs. This Mediterranean-inspired dish is elegant yet rustic, perfect for al fresco dining or refined dinner plates.

Why You’ll Love This Recipe

This dish showcases the beautiful complexity of Mediterranean flavors in one vibrant, textural meal. The octopus is simmered until tender, then grilled for smoky, crispy edges. The citrus and olive potato salad brings brightness and depth, balancing the rich, meaty seafood. It’s perfect for those who enjoy fresh, bold, and satisfying cuisine that’s both nourishing and refined. Whether served as a light entrée or a sophisticated starter, this dish offers culinary elegance without excessive effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the octopus:

• 1 whole octopus (about 2–3 lbs), cleaned
• 1 bay leaf
• 1 lemon, halved
• 2 cloves garlic
• Salt to taste
• Olive oil, for grilling

For the salad:

• 1 lb fingerling or baby potatoes
• 1 orange, segmented
• 1/4 cup pitted kalamata olives, halved
• 1/4 cup chopped celery
• 2 tablespoons red onion, thinly sliced
• 1 tablespoon chopped fresh dill
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Directions

1. Place the octopus in a large pot and cover with water. Add the bay leaf, halved lemon, garlic, and a generous pinch of salt.
2. Bring to a simmer and cook uncovered for 45–60 minutes, or until the octopus is fork-tender. Remove from water and let cool slightly.
3. While the octopus cooks, boil the fingerling potatoes in salted water for about 15 minutes or until tender. Drain, cool slightly, then cut into halves or quarters.
4. In a large bowl, gently toss the warm potatoes with orange segments, kalamata olives, celery, red onion, dill, parsley, olive oil, and red wine vinegar. Season to taste with salt and pepper. Set aside.
5. Preheat a grill or grill pan over high heat. Brush the cooled octopus with olive oil.
6. Grill the octopus for 3–5 minutes per side, until it is slightly charred and crisped on the edges.
7. To serve, arrange the potato salad in the center of a serving plate. Top with the grilled octopus and garnish with fresh herbs and an extra drizzle of olive oil.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Variations

• Add Capers: Introduce a salty, tangy layer by tossing in a tablespoon of capers to the salad.
• Use Sweet Potatoes: Swap fingerling potatoes for sweet potatoes for a slightly sweeter base.
• Spicy Kick: Sprinkle crushed red pepper or a dash of harissa on the grilled octopus for heat.
• Lemon Vinaigrette: Replace the red wine vinegar with lemon juice and a touch of zest for a brighter dressing.
• Charred Citrus: Grill orange or lemon slices briefly for a smoky, caramelized citrus garnish.

Storage/Reheating

Store any leftover octopus and potato salad separately in airtight containers in the refrigerator. The octopus will keep for up to 2 days and can be gently reheated on a hot grill or pan for 2–3 minutes per side. The potato salad is best enjoyed cold or at room temperature within 2 days. Do not freeze the octopus, as the texture may be compromised.

FAQs

How do I know when the octopus is tender?

When you can easily insert a fork or knife into the thickest part of the tentacle without resistance, it’s done.

Can I use pre-cooked octopus?

Yes, using pre-cooked octopus saves time. Simply grill it until nicely charred before serving.

What type of orange should I use?

Any sweet, juicy orange works well—navel or blood oranges are ideal for both flavor and presentation.

Do I need to peel the potatoes?

Fingerling or baby potatoes have thin skins, so peeling isn’t necessary. Just scrub them clean before boiling.

Is it possible to boil the octopus in advance?

Yes, you can cook the octopus ahead of time and refrigerate it. Grill just before serving.

Can this dish be served cold?

Yes, it’s delicious cold or at room temperature, making it a great make-ahead option for entertaining.

What should I serve with this dish?

A crisp white wine and a side of crusty bread or a light green salad complement this dish beautifully.

Can I add other seafood to this recipe?

Yes, grilled shrimp or scallops can be added to the plate for variety and extra protein.

How do I segment an orange?

Cut off the ends, remove the peel and white pith, then cut between the membranes to release clean orange segments.

Why do I need to grill the octopus after boiling it?

Grilling adds texture, flavor, and visual appeal. It also gives the exterior a slightly crispy, caramelized finish.

Conclusion

Grilled Octopus with Citrus & Olive Potato Salad is a refined, flavor-packed dish that combines simplicity with sophistication. The contrast between the tender octopus, vibrant salad, and bright citrus dressing delivers a restaurant-quality experience right from your kitchen. Ideal for warm-weather dining and impressive enough for guests, this recipe brings the essence of the Mediterranean straight to your table.

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