| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 281 | 24g | 4g | 2g |
| sugars | fibre | protein | salt |
| 0g | 0g | 14g | 1.5g |
Why I Love Italian Polpo alla Piastra
From the rugged landscapes of Montana to the sun-kissed shores of Italy, my culinary journey has often led me to unexpected and delightful stops along the way. It was in a small coastal town in southern Italy that I first tasted the unforgettable dish, Polpo alla Piastra. Something about the way the octopus was seared to perfection, merging seamlessly with the flavors of olive oil, garlic, and lemon, resonated deeply with my appreciation for simple but bold flavors.
The Influence of Tradition
Growing up in Montana, I was surrounded by robust, hearty dishes that offered warmth and comfort. But I’ve always felt a pang of curiosity for new flavors and cultures. The first bite of Polpo alla Piastra transported me to the maritime roots of Mediterranean cooking, yet felt somehow nostalgic. Perhaps it’s the simplicity and reliance on fresh, high-quality ingredients that link both my heritage and this delightful Italian dish. The rustic and straightforward approach reminds me of cooking bison burgers on an open flame, where the quality of each ingredient shines through.
Connecting Flavors
My version of Polpo alla Piastra draws from the traditional Italian recipe but includes slight modifications from my culinary journey. For instance, the use of freshly ground black pepper and finely chopped parsley adds an additional layer of earthy spice balanced with freshness. Inspired by a recipe from renowned Italian chef Jamie Oliver, famous for his rustic yet refined approach to cooking, I fine-tuned my own approach to seasoning the octopus.
Polpo alla Piastra pairs wonderfully with a variety of other dishes. It can complement a fresh arugula salad topped with shaved Parmesan and cherry tomatoes or sit beautifully alongside a dish of lemon-infused orzo pasta. Both options create a light yet satisfying meal that is perfect for any occasion.
If you are keen on other seafood recipes, you might find similarities with Spanish Pulpo a la Gallega, a Galician-style octopus. Both dishes celebrate the natural tenderness of octopus, seasoned and cooked to bring out its inherent flavors, making Polpo alla Piastra an absolute hit among seafood lovers.
In preparing Polpo alla Piastra, every detail counts. Marinating the octopus in extra virgin olive oil, lemon juice, minced garlic, red pepper flakes, and sea salt ensures it absorbs all those warm, zesty flavors. The grilling phase is where magic happens, as it crisps up beautifully while maintaining its succulent texture inside. This dish reminds me of why I fell in love with cooking—the connection it creates between different cultures and the memories it evokes with every bite.
The recipe for Polpo alla Piastra is not just about nourishing the body but also enriching the soul, blending rustic techniques with sleek Mediterranean vibes that make it a dish worth revisiting time and again.
What You’ll Need
- 3 pounds octopus
- 1 cup extra virgin olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons sea salt
Method
Step One
Bring a large pot of water to a boil. Add 2 tablespoons of sea salt to the boiling water. Submerge the octopus in the boiling water and simmer for about 45-60 minutes until the octopus is tender. Drain and set aside to cool.
Step Two
Once the octopus is cool, cut the tentacles into manageable pieces. You can leave the head whole or slice it into smaller pieces, according to your preference.
Step Three
In a large bowl, combine the extra virgin olive oil, lemon juice, minced garlic, red pepper flakes, black pepper, fresh parsley, and capers. Mix well to create a marinade.
Step Four
Add the octopus pieces to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Step Five
Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated octopus pieces and grill for about 2-3 minutes on each side, until they are nicely charred and heated through.
Step Six
Remove the octopus from the grill and transfer to a serving platter. Drizzle any remaining marinade over the top. Serve immediately, garnished with additional chopped parsley if desired.
