Grilled Octopus Salad
Ingredients
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Whole octopus – 2-3 pounds, cleaned
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Water – enough to submerge the octopus Bay
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Bay leaves – 2
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Garlic–3 cloves, smashed
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Lemon–1, halved
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Salt – 1 teaspoon
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Olive oil–1/4 cup
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Lemon juice – 2 tablespoons
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Garlic – 2 cloves, minced
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Fresh parsley – 2 tablespoons, chopped
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Red pepper flakes – 1/4 teaspoon
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Black pepper – to taste
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Salt–to taste
Instructions
Preparing the Octopus
Step 1: Clean the Octopus
If not already cleaned, remove the beak, eyes, and internal organs. Rinse thoroughly under cold water.
Step 2: Tenderize by Boiling
In a large pot, bring water to a gentle boil. Add bay leaves, garlic, lemon halves, and salt.
Submerge the octopus and simmer for 45-60 minutes, or until tender. The flesh should be easily pierced with a fork.
Step 3: Cool and Dry
Remove the octopus from the pot and let it cool to room temperature. Pat it dry with paper towels to ensure a good sear on the grill.
Marinating the Octopus
Step 1: Prepare the Marinade
In a bowl, whisk together olive oil, lemon juice, minced garlic, parsley, red pepper flakes, salt, and black pepper.
Step 2: Coat the Octopus
Cut the octopus into manageable pieces (tentacles or sections). Toss with the marinade, ensuring it’s well–coated. Let it marinate for 30 minutes to 2 hours.
Grilling the Octopus
Step 1: Preheat the Grill
Preheat your grill to medium–high heat (about 400°F). Oil the grates to
prevent sticking.
Step 2: Grill the Octopus
Place the octopus pieces directly on the grill.
Cook for 3-4 minutes per side, until lightly charred and heated through. Avoid overcooking to prevent toughness.
Serve over arugula salad or with crusty bread as an appetizer.
