, By // by Sonia 4 Comments
Grilled Octopus Salad
Sonia Skounaki for Primal Mediterranean Gourmet
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Greek Recipes
Ingredients
- 1 octopus about 2-2.5 lbs
- 2 bay leaves
- 2 plus 1 tbsp red wine vinegar
- ¼ medium onion cut into very thin slices (paper thin)
- ½ diced red bell pepper
- 2 tbsp capers
- 3 tbsp extra virgin olive oil
- ¼ cup chopped parsley
- Fresh ground pepper
Instructions
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Wash the octopus in cold water.
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With a small knife, remove the most from the center, where the tentacles begin.
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Remove the head and the bag of the body.
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Separate the tentacles.
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Place the tentacles in a pot and add 2-3 tbsp of cold water.
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Add the one tbsp of red wine vinegar and the bay leaves
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Bring to boil, lower the heat and cook at medium for about 40-45 minutes, until the octopus is fork tender.
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While the octopus is cooking, prepare the remaining ingredients.
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Preheat the grill to medium high (or use a stovetop grill pan)
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Remove the octopus from the pot and discard the bay leaves and the liquid.
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Spray the gill or grill pan with olive oil and grill the octopus for about 10-15 minutes, turning it halfway.
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Remove the octopus from the grill and slice it to 1/2 inch thick.
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In a bowl, mix all the remaining ingredients and add the sliced octopus.
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Mix and serve.
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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