Grilled Octopus Salad

Ingredients

• 1 octopus (about 2 pounds / 900g) 1 octopus (about 2 pounds / 900g)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups mixed salad greens 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 cucumber, sliced 1 cucumber, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup Kalamata olives 1/4 cup Kalamata olives
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large pot of boiling water, blanch the octopus for 5 minutes. Remove from the water and let it cool.
3. 3.
   In a bowl, combine olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Mix well.
4. 4.
   Brush the octopus with the marinade mixture, ensuring it is evenly coated.
5. 5.
   Place the octopus on the preheated grill and cook for about 10-15 minutes, turning occasionally, until it is charred and tender.
6. 6.
   Remove the octopus from the grill and let it rest for a few minutes. Then, slice it into bite-sized pieces.
7. 7.
   In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
8. 8.
   Add the grilled octopus to the salad bowl and gently toss to combine.
9. 9.
   Drizzle the salad with your favorite vinaigrette or prepare a simple dressing with olive oil, lemon juice, Dijon mustard, salt, and pepper.
10. 10.
    Serve the Grilled Octopus Salad immediately and enjoy!

Treat your ingredients with care...

• Octopus — To ensure tenderness, blanch the octopus before grilling. This step helps to tenderize the meat and remove any excess saltiness. Be careful not to overcook the octopus on the grill, as it can become tough and rubbery.

Tips & Tricks

• For an extra burst of flavor, marinate the octopus overnight in the refrigerator before grilling.
• If you prefer a milder taste, remove the octopus skin before grilling.
• Add a touch of acidity to the salad by tossing in some capers or pickled onions.
• Serve the salad on a bed of arugula for a peppery kick.
• Enhance the Mediterranean flavors by sprinkling some crumbled feta cheese over the salad.

Serving advice

Serve the Grilled Octopus Salad as a main course for a light lunch or dinner. Accompany it with a crusty baguette or grilled bread to complete the meal.

Presentation advice

Arrange the grilled octopus slices on top of the salad, creating an eye-catching centerpiece. Garnish with a sprinkle of fresh parsley and a drizzle of the dressing for an elegant touch.