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

Grilled Octopus Salad

Preparation

30 MIN

Cooking

1 H

Servings

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.