Grilled Octopus Panino

Ingredients

• 1 octopus (about 2 pounds / 900g) 1 octopus (about 2 pounds / 900g)
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Juice of 1 lemon Juice of 1 lemon
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 ciabatta bread loaf 1 ciabatta bread loaf
• 1/4 cup (60g) lemon aioli 1/4 cup (60g) lemon aioli
• 1/2 cup (120g) marinated artichoke hearts, drained and sliced 1/2 cup (120g) marinated artichoke hearts, drained and sliced
• 1/2 cup (120g) roasted red peppers, sliced 1/2 cup (120g) roasted red peppers, sliced
• 1 cup (30g) arugula 1 cup (30g) arugula

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 35g (Sugars: 3g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
3. 3.
   Add the octopus to the bowl and toss it in the marinade until well coated. Let it marinate for 30 minutes.
4. 4.
   Grill the octopus for about 5-7 minutes per side, or until it is tender and has a nice charred appearance. Remove from the grill and let it cool slightly.
5. 5.
   Slice the ciabatta bread loaf horizontally and spread the lemon aioli on both cut sides.
6. 6.
   Layer the grilled octopus, marinated artichoke hearts, roasted red peppers, and arugula on the bottom half of the bread.
7. 7.
   Place the top half of the bread on the filling and press gently.
8. 8.
   Cut the panino into individual servings and serve immediately.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before marinating and grilling.
• Ciabatta bread — If you prefer a softer texture, lightly toast the bread before assembling the panino to prevent it from becoming too soggy.

Tips & Tricks

• For added flavor, you can brush the ciabatta bread with olive oil and lightly grill it before assembling the panino.
• If you can't find marinated artichoke hearts, you can use plain artichoke hearts and marinate them in olive oil, lemon juice, and herbs for a few hours before using.
• Feel free to customize your panino by adding sliced tomatoes, olives, or capers for extra Mediterranean flair.
• If you prefer a spicier kick, sprinkle some red pepper flakes on the grilled octopus before assembling the panino.
• Leftover grilled octopus can be stored in the refrigerator for up to 2 days and enjoyed in salads or pasta dishes.

Serving advice

Serve the Grilled Octopus Panino warm, accompanied by a fresh green salad or a side of crispy fries. It pairs well with a glass of chilled white wine or a refreshing lemonade.

Presentation advice

To enhance the presentation, you can garnish the plate with a sprig of fresh parsley or a lemon wedge. Cut the panino diagonally to showcase the colorful layers of ingredients.