Grilled Octopus Salad
Another interesting choice for seafood lovers. This dish sits somewhere between a nourishing salad and a complete meal. Grilled octopus, new potatoes, and ripe tomatoes are brought together with a simple olive oil and lemon dressing, then finished with fresh chopped parsley.
The recipe
Prepare the potatoes
Peel the potatoes and cut them in bite-sized pieces.
Bring a medium pot of water to a boil. Add the potatoes and a pinch of salt, then reduce the heat and simmer for 20-25 minutes, until tender.
(You can also steam the potatoes if you have a steaming dish around)
Drain and let them cool slightly.
Toss them with a pinch of salt, olive oil, lemon juice, and half of the chopped parsley.
Grill the octopus
Preheat a cast-iron grill or skillet.
Grill the octopus tentacles for 6-7 minutes on each side, until lightly charred and cooked through.
Cut them in bite-sized pieces and season with a pinch of salt and a drizzle of olive oil .
Assemble
Arrange the potatoes on the serving plates.
Top with the octopus and the sliced tomatoes.
Finish with the remaining parsley, a drizzle of olive oil and fresh lemon juice.
Serve warm.
Enjoy !
INGREDIENTS - for one portion
Organic or “Best you can get” !
New potatoes - 250 grams
Precooked octopus Tentacles - 250 grams
Tomatoes - 150 grams
Fresh chopped parsley - 1 tablespoon
Fresh lemon juice - 5 ml
Olive oil - 10 ml
A pinch of salt
