Grilled Gullo Octopus Legs

Grilled Gullo Octopus Legs

Emily Balducci Apr 20 , 2017

Package of 2 Octopus Legs

Defrost and pour 1/3 of this dressing over legs (reserve the rest for finishing the dish). Let octopus sit in dressing a couple minutes:


Whisk together the following:

½ shallot chopped fine

1 small garlic clove, minced

1/2 tsp grated lemon zest +juice of whole lemon

½ tsp. dried Greek or Sicilian oregano (crumbled off the branch)

2 tbs. extra virgin olive oil

Pinch sea salt and freshly ground black pepper


Boil ½ lb. small potatoes in salted water until soft. Our Urban Roots Mini Marble, Pee-Wees or Confetti Potatoes are perfect.  If using small Yukon Gold (which also work very well,) peel and boil until soft and cut in small chunks.

 6-8 oil-cured Moroccan black olives, pitted and coarsely chopped.

1 can drained white kidney or navy beans (use high quality variety packed with some salt as no-salt canned beans will be too bland)

2 tbs. chopped fresh Italian parsley

Heat a cast iron pan or grill and brush with a little oil so octopus doesn’t stick too much. Sear octopus legs all around for a lightly “charred” look. Remove, cut legs on a bias.

Arrange bed of beans and potatoes with olive pieces mixed in. Place octopus pieces on top, drizzle reserved dressing over all and sprinkle with Italian parsley

Makes 2 main course portions; 4 appetizer portions