Grilled Baby Octopus with tomato confit, potatoes and chard

[Kenz]

Have some of it! try now!

Ingredients:​

For the Baby Octopus:

• 1 lb (450 g) baby octopus, cleaned
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

For the Tomato Confit:

• 1 pint cherry tomatoes (or grape tomatoes)
• 1/4 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Salt and black pepper, to taste

For the Potatoes:

• 4-5 small new potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• Salt and black pepper, to taste

For the Chard:

• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste

Instructions:​

1. Prepare the Tomato Confit:
   • Preheat your oven to 275°F (135°C).
   • In a baking dish, combine cherry tomatoes, olive oil, garlic, thyme, rosemary, salt, and pepper. Toss to coat.
   • Roast in the preheated oven for about 1 hour, or until the tomatoes are soft and slightly caramelized. Remove from the oven and set aside.
2. Prepare the Potatoes:
   • Increase the oven temperature to 400°F (200°C).
   • Toss the halved new potatoes with olive oil, chopped rosemary, salt, and pepper. Spread them out in a single layer on a baking sheet.
   • Roast in the oven for 25-30 minutes, or until golden and crispy on the outside and tender inside. Remove from the oven and set aside.
3. Prepare the Baby Octopus:
   • In a bowl, mix together olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
   • Add the cleaned baby octopus to the bowl and toss to coat evenly. Let marinate for at least 30 minutes.
4. Grill the Baby Octopus:
   • Preheat a grill or grill pan to medium-high heat.
   • Grill the baby octopus for 2-3 minutes per side, or until they are nicely charred and cooked through. Be careful not to overcook them.
5. Prepare the Chard:
   • In a large skillet, heat olive oil over medium heat.
   • Add minced garlic and cook for about 1 minute, or until fragrant.
   • Add the chopped chard to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
6. Assemble the Dish:
   • On a serving platter or individual plates, arrange the roasted potatoes and sautéed chard.
   • Top with the grilled baby octopus.
   • Spoon the tomato confit over the octopus or serve on the side.
7. Serve:
   • Garnish with fresh herbs if desired and serve immediately.

This dish brings together diverse textures and flavors, making for an impressive and tasty meal. Enjoy!

 

[jannababe]

This dish sounds incredible! Grilled baby octopus with those flavors must be so delicious and unique. Can't wait to try it out—I'm sure it’ll be a hit. Thanks for sharing such a creative recipe!