Tentacoli di polpo grigliati con salsa di pomodori

gourmet

Preparation time

20 minuti

Difficulty

Difficile

Cooking time

50 minuti

Servings

4

Extra time

Like Comment Share Sous Chef Send the list via email Nutritional Values Edit Repost

Un piatto elegante, dal sapore deciso e raffinato: il polpo grigliato si sposa perfettamente con la dolcezza dei pomodorini confit e la sapidità dei capperi. La grigliatura dona una nota affumicata e croccante ai tentacoli, mentre la salsa al centro ne esalta il gusto marino con equilibrio. Una ricetta che celebra la semplicità della cucina mediterranea con un tocco gourmet, perfetta per stupire con pochi ingredienti ma tanto carattere. #PolpoGrigliato #RicettaGourmet #CucinaMediterranea #PomodoriniConfit #SeafoodLovers #SecondoDiMare #RicetteCreative #ImpiattamentoModerno #CucinaItaliana #FoodStyling #ChefAtHome #RicettaElegante

Ingredients

• Octopus
  1.2 Kg
• Datterino tomato
  250 undefined
• Golden onion
  150 g
• Celery
  150 undefined
• Carrots
  75 g
• Extra virgin olive oil
  30 ml
• Balsamic vinegar
  30 ml
• Capers in salt
  12 g
• Brown sugar
  5 g
• Garlic
  2 cloves
• Bay leaf
  2 leaves
• Coarse salt
  to taste
• Thyme
  to taste
• Black pepper
  to taste
• Fine salt
  to taste
• Rosemary
  to taste

Procedure

0. Bring a large pot of water to a boil with the onion, carrot, celery, bay leaf, black pepper, and a pinch of coarse salt. Clean the octopus (if it's not already gutted) and dip it in the water three times, holding it by the head, to curl the tentacles.

1. Let it cook over low heat for 45–55 minutes, until it's tender (you can pierce it with a toothpick at the base of the tentacles). Turn off the heat and let it cool in its broth to keep it soft.

2. Cut the tentacles, dry them well and season them with extra virgin olive oil, crushed garlic and rosemary.

3. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Add the capers, crushed garlic, sugar, vinegar, salt, pepper, and herbs. Drizzle with extra virgin olive oil and bake in a preheated oven at 140°C (280°F) for about 45–60 minutes, until caramelized and soft.

4. Blend coarsely (or finely, depending on your preference) with an immersion blender, obtaining a thick but not too smooth sauce.

5. Heat a cast iron grill or nonstick skillet. Grill the tentacles over high heat for 2–3 minutes per side, until crispy and slightly smoky. Brush with aromatic oil (rosemary and garlic) while cooking.

6. Place a generous spoonful of hot sauce in the center of the plate. Arrange a tentacle, rolled up or arranged in a crescent shape, on top. Finish with a drizzle of raw olive oil, a few grains of flaky salt, and, if desired, a touch of grated lemon zest or fresh herbs.

7. You can marinate the cooked tentacles in oil, lemon, and smoked paprika for 1 hour before grilling. The sauce can be enhanced with Taggiasca olives, chili pepper, or a pinch of anchovy for added umami.

Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!

Creation date May 10, 2025

Report recipe

Gourmet Home Page Visit the profile