(Grilled Octopus mixed with roasted capsicum peppers, frilled potato ratte, and drizzled with local olive oil)
Pulpo 200 gm
Potato Ratte 150 gm
Red capsicum 50 gm
Green capsicum 50 gm
Yellow capsicum 50 gm
Paprika 10 gm
Local olive oil 2 ml
Basil 10 gm
Salt to taste
Pepper to taste
- Poach the Pulpo in salted Water until it is Soft, allow it cool in the water, and cut into wedges.
- Roast the red, green, yellow capsicum in the oven at 200 degrees Celsius, allow them to cool, peel while still warm, and cut into small wedges.
- Boiled the potato ratte with skin, cut into half, and grill together with the pulpo.
- Arrange all the ingredients on a plate, season with paprika powder (sumac can be also added), add basil, and drizzle olive oil on top.
Octopus (pulpo in Italian) when perfectly cooked is absolutely delightful — tender and buttery softness — there’s no doubt it’s a hot favourite dish amongst most, especially seafood lovers.
Finding the right place that serves well-cooked pulp can be tough and the thought of cooking it at home may be intimidating but it’s really much simpler than you think and doesn’t require any special tricks or equipment.
Try this dish at your next gathering and you’ll definitely impress your guests when you offer them this easy grilled pulpo dish!