This grilled octopus is perfect for those moments when you want to impress with a dish full of flavour and with an incredibly tender texture. The combination with aioli gives it a creamy touch that is irresistible.
Ingredients:
- 1 octopus, fresh or defrosted (approx. 1.5 kg)
- Extra virgin olive oil
- Coarse salt
- 4 cloves of garlic
- 200 ml sunflower oil
- 1 egg
- Juice of half a lemon
Elaboration:
- Cooking of the Octopus:
- Fill a large pot with water and bring to the boil.
- Immerse and remove the octopus from the hot water three times (to "scare" it), then simmer over medium heat for 45-50 minutes, until tender.
- Remove from the water and allow to cool before chopping.
- Alioli:
- In a blender jar, add the egg, peeled garlic cloves, lemon juice and a pinch of salt.
- Add the sunflower oil slowly while beating with the mixer at low speed, until a smooth, thick texture is obtained.
- Keep in the fridge.
- Grilled octopus:
- Heat a grill or frying pan over high heat.
- Brush the octopus pieces with olive oil and place them on the hot grill. Cook for about 2-3 minutes on each side until lightly browned.
- Sprinkle coarse salt on top.
Processing time:
- Approximately 1 hour and 30 minutes.
Suggested presentation:
- Serve the grilled octopus on a plate with some boiled potatoes as a garnish and some aioli on the side. You can garnish with fresh parsley to add colour.
Calories and nutritional data (per approximate serving):
- Calories450 kcal
- Proteins: 30 g
- Fats: 20 g
- Carbohydrates: 35 g
Additional advice:
- If you have time, leave the octopus in the freezer for a couple of days before cooking. This will help to break down the fibres and make it more tender.
- When grilling the octopus, make sure the grill is very hot so that the octopus gets a good sear without sticking, and if you want the broth to thicken a little, just mash some potatoes and the broth will immediately "fatten up".
- If you want to reduce the preparation time, without making the dish less tasty, you can cook the octopus in a fast cooker. Put the octopus in the pot without any water or other ingredients. Cover the pot, place over high heat and when the two pressure rings appear, lower the heat to the minimum and cook for 7 minutes. Remove the pot, wait for the pressure to drop, open the pot and drain the octopus completely. Reserve the octopus and the cooking water separately.
I hope you enjoy making this classic potato stew with ribs! It's a perfect recipe to share with the family. If you're up for it, don't forget to share your experience in the comments.
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