Cooked to perfection, octopus is excellent at enhancing the spices and condiments with which it is cooked and served. It is delightfully meaty with a tender, succulent, crispy outside and slightly smoky flavour.
Grilled Octopus with kipfler potato, dill and caper salad
By Paul Baker
Recipe courtesy of Same Dish, New Fish
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Serves: 4 – 6
1kg Octopus tentacles
1 tsp black peppercorns
1 tsp fennel seeds
1 lemon, zested
1 tsp dried oregano
⅓ cup extra virgin olive oil
12 Kipfler potatoes
1 cup whole egg mayonnaise
1 tsp Dijon mustard
¼ cup baby capers, drained
½ cup dill, chopped
1 lemon, juiced
½ bunch chives, roughly chopped
Salt flakes and freshly ground black pepper
- For the octopus, place tentacles, peppercorns & fennel seeds into a large pot and cover with cold water. Place pot over a medium heat and bring to the boil. Reduce heat to a simmer and cook for 1 hour. Remove pot from heat and allow octopus to cool in poaching liquid, until you can handle with ease (approximately 1 ½ -2 hours). Remove from pot and pat dry with kitchen paper and set aside until required.
- Combine lemon zest and oregano in a small bowl and set aside for later.
- For the potato salad, place potatoes in a large saucepan covered with cold water, adding a good pinch of salt. Place pot over a medium heat and bring to the boil. Cook potatoes until there is very little resistance from a knife and strain. Allow potatoes to cool on the bench to room temperature, do not refrigerate.
- Cut potatoes into 3cm pieces and place in a large mixing bowl. Add mayonnaise, Dijon mustard, capers, dill and lemon juice and mix until well combined. Place salad on a serving platter and sprinkle over chives.
- To finish octopus, heat a barbecue, chargrill or griddle pan to high. Place cooked octopus in a bowl and drizzle with olive oil to coat. Place tentacles onto grill and cook both sides until caramelised (approx. 2 minutes on each side). Remove from grill and rest for 5 minutes. Slice into 5cm pieces.
- To serve, place octopus on top of the potato salad and sprinkle lemon zest and oregano mixture over the top.
Nutritional benefits – Mollusks – common Octopus, raw
Serving size 100 g
|% Daily Value*||Amount||%|
|Total Fat||1 g||1%|
|Saturated Fat||0.2 g||1%|
|Total Carbohydrate||2.2 g||1%|
|Dietary Fiber||0 g||0%|
|Protein||15 g||30 %|
* The Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Nutrition Value Org.