Grilled Octopus
Octopus simmered until fork-tender, then seared in a screaming-hot pan until charred at the edges, served warm over a bright cherry-tomato and olive salad.
- Total time
- 45 min
- Servings
- 3
- Calories
- 420
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Simmer the 1.5 lb octopus in a large pot of water with the 1 tbsp salt until a knife slides easily into the thickest part, about 30 minutes.
Step 2
Meanwhile, halve the 2 cups cherry tomatoes and toss them with the 1/2 cup olives, the juice of 1 lemon, and 2 tbsp of the olive oil.
Step 3
Drain the octopus and pat it very dry with paper towels — a dry surface is what chars instead of steaming.
Step 4
Cut the octopus into bite-size pieces and toss them with 1 tbsp of the olive oil until coated.
Step 5
Sear the pieces in a hot grill pan over high heat until charred in spots and crisped at the edges, about 2-3 minutes per side.
Step 6
Pile the 4 cups greens on a platter and top with the tomato-olive salad, then the hot octopus.
Step 7
Drizzle with the remaining 1 tbsp olive oil and scatter with chopped parsley or a grind of black pepper if you have them.
Tools you’ll need
- large pot
- grill pan
- tongs
- chef's knife
- cutting board
- mixing bowl
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