Teresa's Recipes
Polpo Alla Griglia
Polpo alla Griglia is a beloved Italian dish that showcases the delicate flavors of tender grilled octopus, perfectly complemented by a zesty lemon and olive oil dressing. Originating from coastal regions of Italy, this dish captures the essence of Mediterranean cuisine, where fresh seafood is celebrated. Each bite is a combination of smoky char from the grill and the refreshing brightness of lemon, making it an exquisite choice for dinner parties or a casual summer meal.
Ingredients
- 2 pounds, cleaned Octopus
- 1/4 cup, plus more for drizzling Olive oil
- 2, juiced and zested Lemon
- 4 cloves, minced Garlic
- 1/4 cup, chopped Fresh parsley
- 1 teaspoon, to taste Salt
- 1/2 teaspoon, freshly ground Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 20g
- Carbs: 3g
- Protein: 35g
- Sodium: 450mg
- Sugar: 1g
Instructions
- Preheat your grill to medium-high heat, ensuring it's well-oiled to prevent sticking.
- Rinse the octopus under cold water and pat dry with paper towels.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper to create a marinade.
- Add the cleaned octopus to the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes to absorb the flavors.
- Place the marinated octopus on the grill and cook for about 15-20 minutes, turning occasionally. The octopus is ready when it is charred and tender.
- Remove the octopus from the grill and let it rest for 5 minutes to retain its juices.
- Cut the octopus into bite-sized pieces and drizzle with the remaining olive oil and any leftover marinade.
- Garnish with chopped parsley before serving for an added touch of freshness.
Tips
- For a more intense flavor, marinate the octopus overnight in the refrigerator.
- Serve with a side of grilled vegetables or a fresh arugula salad to complement the dish.
- Octopus can also be boiled before grilling for extra tenderness, cooking it for about 45 minutes in salted water.