Grilled Octopus With Leeks, Thyme & Shallots Recipe

Name: Grilled Octopus With Leeks, Thyme & Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 whole peppercorns (green or black); 1 large lemon, cut in half; 4-5 fresh thyme sprigs; 1 head garlic, cut in half length wise; 1 cup white wine; 2 bay leaves (fresh or dried); 2 pounds fresh, cleaned whole octopus (head removed); 3 tablespoons extra virgin olive oil, divided; 2 cloves fresh garlic, minced; 1 leek, cleaned and chopped (white part only); 1 large shallot, chopped; 1/2 teaspoon red pepper flakes; 2 sprigs thyme; Salt & pepper; 1 large lemon for squeezing; 1 teaspoon fresh parsley, chopped

Servings: persons

25 whole peppercorns (green or black)
1 large lemon, cut in half
4-5 fresh thyme sprigs
1 head garlic, cut in half length wise
1 cup white wine
2 bay leaves (fresh or dried)
2 pounds fresh, cleaned whole octopus (head removed)
3 tablespoons extra virgin olive oil, divided
2 cloves fresh garlic, minced
1 leek, cleaned and chopped (white part only)
1 large shallot, chopped
1/2 teaspoon red pepper flakes
2 sprigs thyme
Salt & pepper
1 large lemon for squeezing
1 teaspoon fresh parsley, chopped

1
In a large pot of salted water, add peppercorns, lemon (squeezed), thyme, garlic, white wine, and bay leaves. Bring water to a boil. Slowly drop in whole octopus, tentacles first to avoid too much curling. Lower to a simmer, cover and cook for 1 hour. Poke tentacles with a fork to check tenderness (should be very tender). When done, drain into colander and put octopus only into a large glass bowl of ice water to cool. Drain again when octopus has cooled. On a cutting board, cut tentacles into off of into individual whole pieces starting from middle of octopus (keeping tentacles intact). Place whole tentacles into a plastic baggie and add 2 tablespoons olive oil, salt and pepper to coat. Set aside to marinate, about 10 minutes.
2
Meanwhile, heat a non-stick skillet with one tablespoon of olive oil. Add garlic, leeks, shallots, and red pepper flakes. Cook until translucent. Stir in thyme, salt and pepper. Remove from heat and set aside.
3
Heat either an outdoor grill or grill pan on high. Remove tentacles from marinade and grill until octopus has vivid char marks, about 3 to 5 minutes on each side. Remove from grill and place on a serving platter. Sprinkle veggie mixture on top of octopus and squeeze with lemon juice. Garnish with chopped parsley. (Can be served warm or at room temperature.) Serve with a side of Roasted Baby Potatoes with Leeks.

712

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 25 whole peppercorns (green or black), 1 large lemon, cut in half, 4-5 fresh thyme sprigs, 1 head garlic, cut in half length wise, and more.

Yes, Grilled Octopus With Leeks, Thyme & Shallots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Octopus With Leeks, Thyme & Shallots

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