Grown in Umbria, Abruzzo and Sicily, most dried lentil varieties don’t need soaking before cooking. For this recipe, our lentils absorb the salad’s citrusy dressing, helping their flavour pop so that they really come alive when paired with perfectly grilled octopus.
In a bowl, combine all the ingredients. Set aside.
Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak. Discard the head and beak.
Into a large saucepan, place all the ingredients except for the garlic. Season with salt and pepper. Bring to a boil and let simmer for about 45 minutes or until the octopus is tender and its skin easily detaches. Drain.
Gently rub the tentacles under cold running water to remove the skin. Place in a bowl and coat with the garlic and half of the dressing.
Preheat the grill, setting the burners to high. Oil the grate.
Grill the octopus for 2 minutes on each side or until browned. Set aside.
On a work surface, peel the citrus fruit raw. Remove the segments (see note). Cut the grapefruit segments in half.
In a bowl, combine the skinless citrus segments, lentils, fennel, arugula and the remaining dressing.
Serve the salad with the grilled octopus.
You can also use octopus with the head and beak already removed.