Grilled Octopus with Fried Rice, the Recipe

Il polpo alla griglia con riso fritto, la ricetta

Grilled octopus with fried rice, the recipe.
I have tasted grilled octopus several times (in Spain, Greece and Italy) and I like it very much. Using all the experience and some advice online I found the perfect recipe for my tastes that I describe here. The dish is accompanied by fried rice prepared by my wife who I will ask to write the preparation.

Ingredients

– a nice octopus (fresh or frozen);
– half an onion;

For the marinade:
– oil;
– lemon;
– garlic;
– chili pepper;
– white wine;
– soy sauce;
– salt;
– pepper;
– sweet paprika.

Preparation

First you need to boil the octopus: in a nice pot full of water add half an onion (and some other flavors if you like) and boil for about half an hour for every half a kilogram of weight.
Once the octopus is cooked (you can test its softness with a fork and possibly let it cook a little longer) remove it from the water and let it cool.
When it is lukewarm we cut it into smaller pieces for the marinade, leaving the tentacles whole.
Now, in a container (I recently bought some plastic bags with an airtight seal, very useful for marinades), add the ingredients for the marinade (all of them) and the chicken.
I leave them to infuse for a couple of hours outside the fridge to let the flavors absorb well.

Now all you need is a nice grill (or if you're lucky, a barbecue), bring it to temperature and place the octopus on it for a few minutes just to make it crispy and little more.

We plate with fried rice (or any other side dish you like) and we are ready to enjoy a dish with excellent flavor!

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Photo taken with Honor 20.

It is considered one of the most intelligent invertebrates; for example, it has been demonstrated that the common octopus has the ability to learn if subjected to association learning tests and by observing others of its species, an ability that had only been demonstrated in some mammals. This last evidence is quite surprising, since, being the octopus a strongly solitary animal, such behavior, typical of animals with social relationships, would seem inexplicable.
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Grilled octopus with fried rice, the recipe – Poulpe grillé au riz sauté, la recette – Pulpo a la plancha con arroz frito, la receta – Polvo Grelhado com Arroz Frito, a receita – Gegrillter Oktopus mit gebratenem Reis, das Rezept – Công thức bạch tuộc nướng với cơm chiên

Polpo alla griglia con hummus gustato alla Boqueria di Barcellona

Polpo alla griglia con hummus gustato alla Boqueria di Barcellona.
Qualche mese fa, di ritorno con la nave dai Caraibi, sono stato a mangiare al famoso mercato che si affaccia sulla Rambla di Barcellona.
Uno dei miei piatti preferiti (che si fanno pagare come l’oro peraltro) e’ il polpo, che di solito ordino preparato alla gallega.
Purtroppo nel banco dove ci siamo fermati noi lo facevano alla griglia con l’hummus al posto delle patate… era meglio se ordinavo quello classico!

Sei mai stato al mercato della Boqueria e a Barcellona? Lascia un commento cliccandohere.

Photo taken withCanon EOS M100 and lensCanon EF-M 11-22.

L’hummus è originario del Medio Oriente, da dove si è originata la coltivazione dei ceci. Varianti simili sono documentate a Damasco nel XVIII secolo. È oggi ampiamente diffuso nella cucina mediorientale, in particolare nella cucina levantina, dove è considerato un alimento base e viene servito insieme alla pita e ai falafel.
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Ecco dove si trova il famoso mercato sulla Rambla:

Grilled octopus with hummus tasted at the Boqueria in Barcelona – Poulpe grillé au houmous dégusté à la Boqueria de Barcelone – Pulpo a la plancha con hummus degustado en la Boqueria de Barcelona – Polvo grelhado com húmus degustado na Boqueria de Barcelona – Gegrillter Oktopus mit Hummus, verkostet in der Boqueria in Barcelona – Bạch tuộc nướng với món khai vị tại Boqueria ở Barcelona – 在巴塞罗那 Boqueria 餐厅品尝鹰嘴豆泥烤章鱼 – バルセロナのボケリアで味わうタコのグリル フムス添え