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Grilled Octopus with Citrus & Olive Potato Salad

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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.

Ingredients

Scale
  • 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

Instructions

  1. Place octopus in a large pot with water, bay leaf, garlic, and halved lemon. Bring to a simmer and cook for 45–60 minutes until tender. Remove and let cool.
  2. Meanwhile, boil potatoes in salted water until fork-tender (about 15 minutes). Drain, cool slightly, and cut into halves or quarters.
  3. Prepare salad by gently tossing warm potatoes with orange segments, olives, celery, onion, dill, parsley, olive oil, vinegar, salt, and pepper. Set aside.
  4. Heat a grill or grill pan over high heat. Lightly brush octopus with olive oil and grill for 3–5 minutes per side until charred and crisped at the edges.
  5. Plate the warm potato salad in the center of a dish. Top with grilled octopus and garnish with more fresh herbs and a drizzle of olive oil.

Notes

  • Simmering the octopus first ensures tenderness before grilling.
  • Can be served warm or at room temperature.
  • Use high-quality olive oil for best flavor.
  • Optional: Marinate octopus in olive oil, lemon, and herbs after boiling for extra flavor.

Nutrition

Keywords: grilled octopus, octopus recipe, citrus potato salad, Mediterranean seafood, summer seafood dish

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