Grilled Octopus Salad

Name: Grilled Octopus Salad
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 large (or 2 small) octopus, about 2 1/2 lb (1.1 kg); 8 cups (2 litres) water; 2 onions, halved; 2 celery stalks, cut into chunks; 3 tbsp (45 ml) lemon juice; 1/2 tsp salt; Olive oil, for brushing; 1/2 small red onion, thinly sliced, soaked in water for 10 minutes, then drained; 1/4 cup (60 ml) olive oil; 1/4 cup (10 g) flat-leaf parsley, chopped; 1 tbsp (15 ml) capers; 4 tsp (20 ml) lemon juice; 1 pinch red pepper flakes

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Preparation 30 min
Cooking 1 h
Servings 4

Seeing this 8-armed mollusc hung to dry like laundry on an outdoor clothesline is nothing new for those who’ve spent time in the Greek islands. But it’s a common sight in Croatia, too, where this delicacy occupies a prominent place in the country’s coastal Dalmatian cuisine. That’s where we went for inspiration for this recipe: The tentacles are braised until tender, then thrown in the pan for that crisp outer char. We slice it and serve it with a light, fresh salad featuring Mediterranean mainstays like parsley, capers, onion and olive oil.

Featured in RICARDO Magazine SPRING 2018 (p. 56)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Octopus
- 1 large (or 2 small) octopus, about 2 1/2 lb (1.1 kg)
- 8 cups (2 litres) water
- 2 onions, halved
- 2 celery stalks, cut into chunks
- 3 tbsp (45 ml) lemon juice
- 1/2 tsp salt
- Olive oil, for brushing
Salad
- 1/2 small red onion, thinly sliced, soaked in water for 10 minutes, then drained
- 1/4 cup (60 ml) olive oil
- 1/4 cup (10 g) flat-leaf parsley, chopped
- 1 tbsp (15 ml) capers
- 4 tsp (20 ml) lemon juice
- 1 pinch red pepper flakes

Preparation

Octopus
- Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak (which resembles a parrot’s). Trim the head and discard the beak. Separate the tentacles (see note).
- Place the octopus and the remaining ingredients in a large pot. Season with pepper. Bring to a boil, then simmer for 50 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.
- Preheat the grill, setting the burners to high. Oil the grate.
- Brush the octopus with olive oil, then grill for 2 minutes on each side or until light golden brown. Cut into 1/2-inch (1 cm) pieces.
Salad
- In a large bowl, combine the octopus with the remaining ingredients. Season with salt and pepper and toss to combine. Serve warm or cold.

Note from Ricardo

Octopus is sometimes sold already cleaned, or ask your fishmonger to clean it for you.

Grilled Octopus Salad

Categories

Ingredients

Octopus

Salad

Preparation

Octopus

Salad

Note from Ricardo

Personal Note