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Grilled Octopus Salad

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Grilled Octopus Salad
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 2
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A simple but different salad with grilled octopus tentacles over tomatoes, peppers and fresh basil.

Ingredients

8
ounces boiled octopus
2
tablespoons olive oil
1
cups cherry tomatoes, quartered
1/2
red pepper diced
1/4
cup red onions, minced
2
tablespoons fresh basil, minced
1
tablespoon olive oil
1
teaspoon red wine vinegar
Salt and pepper

Directions

  • 1 Heat grill to very high heat. If you have a gas grill, get it as hot as you can. For charcoal, heat a big pile of coals and let them cook down until very hot coals are going.
  • 2 If you have raw octopus, you need to boil it first before grilling it. Clean your octopus, cutting out the beak, or better yet, ask your fishmonger to help you with it. Then boil the octopus for 30 minutes until it's very tender. It will turn really rubbery after a few minutes but then will soften again after a long boil.
  • 3 Let octopus cool (or start with boiled octopus which you can also find these days). Dry it well and drizzle with olive oil. Season liberally with salt and pepper.
  • 4 Grill octopus over very high heat for 5-7 minutes per side until the octopus is charred and crispy on the outside.
  • 5 Remove from heat, slice into thin coins, and serve octopus immediately over tomato salad.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305.2
Daily Value
Total Fat
21.7g
34%
(
Saturated Fat
3.1g
16%
)
Cholesterol
54.4mg
18%
Sodium
1327.5mg
55%
Total Carbohydrate
9.6g
3%
(
Dietary Fiber
2.2g
9%
,
Sugars
3.8g
)
Protein
18.3g
Daily Value*:
Vitamin C
92.40%
92%
Calcium
8.50%
8%
Iron
37.40%
37%
*Percent Daily Values are based on a 2,000 calorie diet.
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