The Ultimate Mediterranean Charred Octopus and Roasted Potato Salad
There is something inherently sophisticated yet primal about a perfectly prepared charred octopus. When done right, it transcends standard seafood, offering a tender, buttery texture inside with a smoky, crisp exterior that demands a second bite. This Mediterranean Charred Octopus and Roasted Potato Salad is a masterclass in balance: the richness of the seafood meets the earthy comfort of golden-brown potatoes, all tied together by a vibrant herbaceous vinaigrette.
The Ingredients: A Culinary Breakdown
To achieve a five-star result, every ingredient must play its part. Quality is the foundation of this dish.
| Ingredient | The Role It Plays |
|---|---|
| Fresh Octopus (1.5–2kg) | The star. Slow-cooking breaks down collagen for a fork-tender finish. |
| Baby New Potatoes | Provides a waxy texture and shatteringly crisp skins. |
| Extra Virgin Olive Oil | The primary fat for roasting and the base for an emulsified dressing. |
| Fresh Parsley & Oregano | Adds brightness and that classic Mediterranean earthiness. |
| Lemon Juice & Zest | Critical acidity to cut through the richness of the seafood and oil. |
| Dry White Wine | Infuses the octopus with aromatic acidity during the braise. |
| Smoked Paprika | Provides a subtle heat and a beautiful deep crimson hue. |
Step-by-Step Preparation
1. Tenderizing the Octopus
Do not grill a raw octopus; it will result in a rubbery texture. Place the octopus in a large pot with white wine, lemon halves, peppercorns, and garlic. Add just enough water to cover. Simmer gently (do not boil) for 45–60 minutes. Test for doneness by piercing the thickest part of a tentacle with a knife; it should slide in like butter.
2. Roasting the Potatoes
Preheat your oven to 200°C (400°F). Halve your baby potatoes and toss them with olive oil, salt, and pepper. Roast on a baking sheet, cut-side down, for 25–30 minutes until the bottoms are deeply golden and caramelized.
3. Achieving the Perfect Char
Pat the cooked octopus tentacles completely dry—moisture is the enemy of a good sear. Brush with olive oil and place on a screaming-hot grill or cast-iron skillet. Sear for 2–3 minutes per side until you see beautiful char marks and the edges get crispy.
4. The Herb Vinaigrette & Assembly
Whisk together minced garlic, lemon juice, zest, chopped herbs, and olive oil. Slice the charred octopus into bite-sized pieces and toss with the warm potatoes and vinaigrette. The heat helps the potatoes absorb the herb-infused oil.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with a crisp Assyrtiko or Sauvignon Blanc. For a fuller spread, serve alongside a refreshing cucumber salad or some crusty sourdough bread to mop up the extra flavors.
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