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    • Simple Marinated Octopus Salad

    Mark Sharron
    Easy
    1 hour
    4
    Amount Per Serving: Calories 310; Fat 0g; Cholesterol 124mg; Sodium 826mg; Potassium 912mg; Carbohydrates 8.6g; Fiber 0.8g; Sugars 0.9g; Protein 39g
    Here is a recipe for a fun and inventive dish of marinated octopus salad. If you want to cook an octopus, first tenderize it by cooking it in a pot for a few minutes. Next, marinate it in olive oil, lemon juice, parsley. The flavours in this dish are really simple. All you need is the octopus, a few other ingredients, and a little time to cook.
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    Ingredients

    • 2 frozen octopus, about 2 pounds each
    • salt and pepper to taste
    • ¼ cup plus 2 tablespoons extra virgin olive oil
    • 3 tablespoons lemon juice
    • 2 tablespoons minced flat-leaf parsley
    • 2 large garlic cloves, finely minced

    Method

    • Place octopus in a bowl, cover with boiling water, weight with a plate or pot cover, and let stand 20 to 30 minutes to defrost.

    • Drain octopus. Pat dry with butcher paper or kitchen towel.

    • Cut the octopus into 1-inch pieces.

    • Cover octopus with 1 quart of water. Add 3 tablespoons salt and boil 15 minutes over medium-high heat.

    • Drain again and pat dry.

    • Rub octopus with 2 tablespoons vegetable oil.

    • Brush a large grill with oil.

    • Grill octopus over medium heat, turning occasionally, until tender, about 25 minutes.

    • Whisk together ¼ cup oil, lemon juice, parsley, garlic, 2 teaspoons salt, and ½ teaspoon pepper.

    • Thoroughly tenderize octopus by bashing with a mallet or hammer. Or, if you’re in a real hurry, chop it fine with a knife.

    • Stir in ¼ cup chopped parsley and enough dressing to lightly coat the octopus. Season to taste with salt and pepper and serve.

    • Serving Suggestions: For a great appetizer, use the remaining dressing to marinate some quartered cherry tomatoes. Serve with grilled bread.

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