Grilled Octopus with Skordalia

Ingredients

• 1 kg 1 kg fresh octopus
• 1/2 Tasse 1/2 cup red wine vinegar
• 1/4 Tasse 1/4 cup extra virgin olive oil
• 2 2 lemons, one for juicing, one cut into wedges
• 2 EL 2 tbsp dried oregano
• Salz Salt
• Schwarzer Pfeffer Black pepper
• Für die Skordalia: For the Skordalia:
• 500g 500g potatoes, starchy, peeled and cubed
• 4-6 4-6 garlic cloves, peeled
• 1/2 Tasse 1/2 cup extra virgin olive oil
• 2 EL 2 tbsp white wine vinegar
• Salz Salt

Instructions

1. Rinse the octopus thoroughly. Place in a large pot, cover with red wine vinegar and enough water to fully submerge. Bring to a boil, then reduce heat and simmer for about 45-60 minutes until tender. Drain and let cool.
2. While the octopus is cooking, boil the potatoes for the skordalia in salted water until tender. Drain and mash while hot.
3. Add the boiled garlic to the mashed potatoes and process with an immersion blender or food processor until smooth. Gradually incorporate the olive oil and white wine vinegar to create a creamy consistency. Season with salt.
4. Cut the cooked octopus into bite-sized pieces. Marinate with olive oil, lemon juice, oregano, salt, and pepper.
5. Grill the octopus on a hot grill or grill pan for 2-3 minutes per side, until lightly browned and crispy.
6. Serve the grilled octopus on a bed of skordalia, garnished with lemon wedges.

Nutrition