Grilled Octopus with Lemon Arugula Salad

Name: Grilled Octopus with Lemon Arugula Salad
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 2 servings
Ingredients: 100 g Fresh arugula; 2 pcs Lemon; 60 ml Extra virgin olive oil; 3 cloves Garlic; 200 g Cherry tomatoes; 1 pc Small red onion; 0.25 bunch Fresh parsley; null to taste Sea salt; null to taste Freshly ground black pepper

Difficulty

medium

Time

1h 45m

Price Category

expensive

Calories

Medium

Savor the flavors of the Mediterranean with this refreshing and delectable grilled octopus recipe, accompanied by a vibrant lemon arugula salad. Perfectly tender octopus, with a subtle smoky char, pairs exquisitely with the crisp arugula, sweet tomatoes, and tangy lemon dressing. It's an ideal choice for a light yet elegant dinner that is sure to impress your guests. Prepare this special dish and bring a taste of the seaside to your table!

ingredients

2 Servings

100 g Fresh arugula2 pcs Lemon60 ml Extra virgin olive oil3 cloves Garlic200 g Cherry tomatoes1 pc Small red onion0.3 bunch Fresh parsley0 to taste Sea salt0 to taste Freshly ground black pepper

Steps

Prepare Octopus

Thoroughly clean the octopus. In a large pot, bring water to a boil, then add the octopus. Simmer on low heat for 45-60 minutes, or until very tender. Test with a fork – it should pierce easily. Remove the octopus and let it cool.

Marinate Octopus

While the octopus cools, cut it into larger pieces. In a bowl, combine 30 ml of olive oil, 2 crushed garlic cloves, the juice and zest of one lemon, salt, and pepper. Add the octopus pieces and let them marinate for at least 30 minutes, or several hours in the refrigerator.

Prepare Salad

Wash the arugula and cherry tomatoes. Halve the tomatoes and thinly slice the red onion. In a bowl, combine the arugula, tomatoes, red onion, and chopped fresh parsley.

Grill and Serve

Preheat your grill to medium-high heat. Grill the marinated octopus pieces for 2-3 minutes per side until they have a nice golden-brown color and a subtle smoky flavor. Prepare the salad dressing with the remaining 30 ml of olive oil, the juice of one lemon, salt, and pepper. Pour over the salad and gently toss. Serve the grilled octopus immediately with the fresh lemon arugula salad.

Extra Tips

► Freeze the octopus for at least a day before cooking, then thaw it. This helps to make it much more tender.

► Don't overcook the octopus, as it can become rubbery. Test its tenderness with a fork.

► Dress the salad just before serving to keep the arugula fresh and crisp.

Nutrition

	Per 100g	Per Serving 400g
Calories	225 kcal	900 kcal
Protein	20g	80g
Fat	15g	60g
Carbohydrate	5g	20g
Fiber	1g	4g
Sugar	2g	8g