Description
Polpo alla griglia is a captivating dish that showcases the natural sweetness of octopus, enhanced by a zesty marinade and grilled to perfection. Ideal for summer gatherings or intimate family dinners, this recipe brings together tender octopus and a vibrant sauce, creating an unforgettable culinary experience. The combination of fresh lemon, capers, and herbs adds a delightful brightness that complements the smoky notes from grilling. Whether served on a bed of greens or alongside seasonal vegetables, polpo alla griglia is sure to impress your guests while providing a healthy seafood option for any occasion.
Ingredients
Scale
- 2 octopuses (approx. 500 g each)
- Fresh parsley
- Bay leaf
- Garlic (2 cloves)
- Extra virgin olive oil
- Ground black pepper
- Lemon juice (40 ml)
- Capers (2 tablespoons)
- Lemon zest
- Sweet chili pepper
- Olives
Instructions
- Clean the octopus by removing the beak and eyes. Rinse thoroughly under cold water.
- In a large pot, bring water to a boil without salt, add parsley and bay leaf, then immerse the octopus tentacles repeatedly until curled.
- Cover the pot and simmer on low heat for about 40 minutes until tender. Let it cool in its cooking water.
- Once cool, dry the octopus with paper towels, cut it in half, and separate the tentacles.
- Marinate in olive oil with minced garlic and black pepper for at least one hour.
- Prepare the sauce by mixing lemon zest, capers, chopped parsley, and olives in a bowl. Emulsify with olive oil and lemon juice.
- Preheat a greased grill to medium-high heat and grill the octopus for about 3 minutes per side until charred.
- Serve warm drizzled with sauce and sprinkled with sweet chili pepper.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 50 mg