Summertime is the only time we get to enjoy grilled octopus and this is grilled octopus served with sliced potatoes, topped with caramelized onions, pancetta, capers, lemon juice and extra virgin olive oil. Delish!
Don't let this sea creature intimidate you. I was for many years, until I finally got the nerve to try it by making one of our favorite appetizers we always order at one of our go-to restaurants here in Charleston, "The Wild Olive." I found out that octopus is relatively easy to prep before grilling it. There's really nothing to it. Just a good boil in water will do the trick. You may be surprised to know that octopus is relatively cheap too, about $8.99 per pound at Whole Foods, and one pound is enough to serve 2-4 people.
I was lucky enough to find it at Wholefoods a few weeks ago, and wanted to try it myself to see if I could duplicate the restaurant's presentation. The outcome was amazing! It turned out tender and flavorful; not at least bit fishy tasting at all.
Served with boiled sliced potatoes, cooked pancetta and caramelized onions with lemon, olive oil and capers makes this grilled octopus dish a flavorful seafood appetizer. The flavors are wonderful! You can enjoy it warm, room temperature, or chilled as an octopus salad!
Grilled Octopus with Potatoes, Capers, Onions and Pancetta
- 1 pound octopus (about 2 large tentacles)
- 1/2 cup of white wine
- 1/2 tsp. whole pepper corns
- 2 garlic cloves
- 2 Tbsp. extra-virgin olive oil- divided
- 1 yellow onion - diced
- 2 to 3 Tbsp. cubed pancetta
- 2 lemons, juiced- divided
- 2 Idaho potatoes, boiled, skins peeled, sliced
- 1 to 2 tsp. capers
- salt and fresh cracked pepper, to taste
- 1 green onion, sliced on diagonal, to garnish
Drain, and allow the octopus to reach room temperature before grilling.
Meantime, slice potatoes and set aside. In a small non-stick skillet, heat 1 tablespoon of olive oil and sauté onions and pancetta until the onions are caramelized and the pancetta is crispy brown, about 5 minutes. Turn off heat and set aside.
Drizzle or brush some olive oil over it and place the octopus directly onto the grill and cook it for about 6 to 8 minutes per side, until octopus turns brown. Remove and transfer to a cutting board.
Slice the tentacles about 1/2-inch thick, and transfer to a serving platter. Arrange sliced potatoes on both ends of the platter. Spoon the pancetta and onions mixture over the octopus and potatoes evenly. Drizzle over the entire platter with capers, remaining extra-virgin olive oil and remaining lemon juice. Lightly season with salt and fresh cracked pepper to taste. Garnish with green onions on top. Serve warm, room temperature, or even cold is fine too. Refrigerate any leftovers. This can be served as a salad the next day. Enjoy!
Serve 2 to 4
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This summer has been flying by! Where did August go? But no complaints, it's been a wonderful summer so far. We can't believe that our youngest daughter Lizzy starts college classes this week. Hope you have a wonderful week! Thanks for stopping by! :)
Warmly, Anna and Liz