Grilled Octopus with kipfler potato, dill and caper salad

Octopus is incredibly flavoursome and adaptable to so many cooking methods. This is a seafood I love to cook on a bbq served with a beautiful fresh salad.  

By Paul Baker

Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Serves: 4 - 6

Download recipe card (PDF 362.8 KB)

Ingredients

• 1kg Octopus tentacles
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 lemon, zested
• 1 tsp dried oregano
• ⅓ cup extra virgin olive oil

Potato Salad

• 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

Method

1. 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.
2. Combine lemon zest and oregano in a small bowl and set aside for later.
3. 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.
4. 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.
5. 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.
6. To serve, place octopus on top of the potato salad and sprinkle lemon zest and oregano mixture over the top.