Go Back
–+ servings
Gegrillter Oktopus mit weißen Bohnen und Zitronen-Kapern-Vinaigrette auf weißem Keramikteller, daneben ein Glas Sauvignon Blanc aus Nelson, Neuseeland

Grilled Octopus with Lemon-Caper Vinaigrette & White Beans

Grilled octopus with crispy skin, creamy white beans, and a fresh lemon-caper vinaigrette—a summery Mediterranean dish for two that, paired with the Seifried Estate Sauvignon Blanc from Nelson, New Zealand, makes for one of the most harmonious wine-and-food pairings of the summer. This New Zealand wine demonstrates why it’s considered the ideal companion for seafood: fresh, mineral-driven, and with a fruitiness that beautifully complements the smoky flavors of the grill.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Fish dish, Grilled dish
Cuisine Greek
Servings 2 people
Calories 520 kcal

Equipment

  • 1 Large pot (at least 5 liters) for pre-cooking the octopus
  • 1 Grill pan or outdoor grill
  • 1 Small screw-top jar or bowl for the vinaigrette
  • 1 Cutting board and sharp knife
  • 1 Kitchen tongs for turning food

Ingredients
  

FOR THE OCTOPUS:

  • 1 Octopus approx. 800–1,000 g, ready to cook
  • 1 Bay leaf
  • 5 black peppercorns
  • 1 garlic clove pressed
  • 2 Tablespoon of olive oil for barbecuing
  • Fleur de Sel

FOR THE WHITE BEANS:

  • 400 g white beans from the can, drained and rinsed
  • 2 garlic cloves finely chopped
  • 3 Tablespoon of olive oil extra virgin
  • 100 ml vegetable broth
  • Salt black pepper

FOR THE LEMON-CAPER VINAIGRETTE:

  • 4 Tablespoon of olive oil extra virgin
  • 2 Tablespoon of freshly squeezed lemon juice
  • 1 Teaspoon grated lemon zest Bio
  • 2 tablespoon of capers drained, coarsely chopped
  • 1 small shallot finely diced
  • 1 tablespoon of fresh flat-leaf parsley finely chopped
  • Salt black pepper

FOR THE GARNISH:

  • 1 Handful of arugula
  • lemon wedges
  • A little paprika powder smoked

Instructions
 

PREPARATION:

  • Place the octopus in a large pot with cold water, a bay leaf, peppercorns, and garlic.
  • Bring to a boil and simmer gently over medium heat for 45–50 minutes, until it can be easily pierced with a fork.
  • Remove the octopus from the water and let it cool on a cutting board for 10 minutes.
  • Separate the tentacles from the body and rub them with olive oil.

COOKING STEPS:

  • For the white beans, sauté the garlic in olive oil over medium heat for 1–2 minutes, without letting it brown.
  • Add the drained beans and vegetable broth, and heat over low heat for 5–8 minutes.
  • Season with salt and pepper to taste and keep warm.
  • To make the vinaigrette, shake all the ingredients together in a screw-top jar or whisk them well in a bowl.
  • Heat a grill pan or outdoor grill to the highest temperature.
  • Grill the octopus tentacles for 2–3 minutes per side until they have distinct grill marks and a slightly crispy, caramelized surface.
  • Season with Fleur de Sel.

SERVE:

  • Divide the warm white beans among two plates or shallow bowls.
  • Arrange the grilled octopus tentacles on top.
  • Drizzle the lemon-caper vinaigrette generously over the top.
  • Scatter a few arugula leaves loosely on top.
  • Sprinkle with a pinch of smoked paprika.
  • Serve with lemon wedges.

SIDE DISHES:

  • Toasted Ciabatta with Garlic Oil
  • Grilled Zucchini Slices with Sea Salt
  • Greek Farmhouse Salad with Feta and Olives

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 46gFat: 24g
Keyword Grilled Octopus, Nelson, New Zealand, Octopus and White Beans, Octopus Recipe, Octopus Wine Pairings, Sauvignon Blanc and Seafood, Seifried Estate, Wine from New Zealand
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat