Franconian-style Grilled Baby Octopus

Ingredients

In Franconian cuisine, the original Italian dish of Folpetti is adapted to incorporate the distinct flavors and ingredients of the region. The Franconian-style Grilled Baby Octopus uses local Franconian spices and herbs for the marinade, giving the dish a unique flavor profile. Additionally, the cooking technique of grilling adds a smoky element to the dish, enhancing its overall taste and texture. We alse have the original recipe for Folpetti, so you can check it out.

• 500g (1.1 lb) baby octopus 500g (1.1 lb) baby octopus
• 2 tablespoons Franconian mustard 2 tablespoons Franconian mustard
• 2 tablespoons Franconian white wine 2 tablespoons Franconian white wine
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the Franconian mustard, white wine, minced garlic, thyme leaves, rosemary leaves, olive oil, salt, and pepper.
3. 3.
   Add the baby octopus to the marinade and toss until well coated. Let it marinate for at least 30 minutes.
4. 4.
   Remove the octopus from the marinade and place it on the preheated grill.
5. 5.
   Grill the octopus for about 3-4 minutes per side, or until it is cooked through and has a slightly charred appearance.
6. 6.
   Remove the grilled octopus from the grill and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Baby octopus — Ensure that the baby octopus is cleaned thoroughly before marinating to remove any sand or debris.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of Franconian chili flakes to the marinade.
• Serve the grilled octopus with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• For an extra smoky taste, grill the octopus over charcoal instead of a gas grill.
• If you don't have Franconian mustard, you can substitute it with Dijon mustard mixed with a dash of white wine vinegar.
• Make sure not to overcook the octopus as it can become tough and rubbery.

Serving advice

Serve the Franconian-style Grilled Baby Octopus as a main course accompanied by a side of roasted potatoes and a fresh green salad. Garnish with a sprinkle of fresh herbs for an added touch of freshness.

Presentation advice

Arrange the grilled octopus on a platter, drizzle with a little olive oil, and garnish with fresh herbs. Serve with lemon wedges on the side for an attractive and appetizing presentation.