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Grilled Octopus Salad

May 14, 2016, By //  by Sonia 4 Comments

Grilled Octopus Salad

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Grilled Octopus Salad - Primal Mediterranean Gourmet
Grilled Octopus Salad – Primal Mediterranean Gourmet
Grilled Octopus Salad - Primal Mediterranean Gourmet

Grilled Octopus Salad

Sonia Skounaki for Primal Mediterranean Gourmet
5 from 1 vote
Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer
Cuisine Greek Recipes
Servings 6

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
 

  • Wash the octopus in cold water.
  • With a small knife, remove the most from the center, where the tentacles begin.
  • Remove the head and the bag of the body.
  • Separate the tentacles.
  • Place the tentacles in a pot and add 2-3 tbsp of cold water.
  • Add the one tbsp of red wine vinegar and the bay leaves
  • Bring to boil, lower the heat and cook at medium for about 40-45 minutes, until the octopus is fork tender.
  • While the octopus is cooking, prepare the remaining ingredients.
  • Preheat the grill to medium high (or use a stovetop grill pan)
  • Remove the octopus from the pot and discard the bay leaves and the liquid.
  • Spray the gill or grill pan with olive oil and grill the octopus for about 10-15 minutes, turning it halfway.
  • Remove the octopus from the grill and slice it to 1/2 inch thick.
  • In a bowl, mix all the remaining ingredients and add the sliced octopus.
  • 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.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!
Grilled Octopus Salad Nutrition Information

Related

Filed Under: Appetizers, Mezze, and Small plates, BBQ recipes, Dairy-Free, Fish and Seafood, Gluten-Free, Greek Recipes, Lenten Recipes, Mediterranean Recipes, Paleo, Recipes, Whole30 Tagged With: Appetizer, Clean Eating, Greek, Lenten, Paleo, Seafood, Whole30

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Reader Interactions

Comments

  1. Tina Lindquist

    May 22, 2016 at 12:08 pm

    That looks soon exotic and good! I have never tried to cook octopus but your recipe looks so easy. I’m going to try it when I can find an octopus. Good to see you at the conference!!

    Reply
    • Sonia

      June 28, 2016 at 9:55 am

      Thanks Tina! I usually find octopus in Asian grocery stores.
      Good to see you at the conference. I apologize for the late response.

      Reply
  2. Ro

    February 28, 2017 at 1:22 pm

    How can you bring 2-3 tbs of water to a boil and cook for 40-45 minutes ?????

    Reply
    • Sonia

      March 3, 2017 at 10:17 am

      The octopus releases water while cooking. This is the reason I prefer to use such a small amount of water. If you do not feel comfortable using 3 tbsp of water, you can add more.

      Reply

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Sonia Skounaki

Ya sas (Hi)! I am Sonia! This website is my dream to do something different and share everything I learned from my Cretan grandmother and my mother, who has roots form the island of Cefallonia, along with new wisdom gained while struggling to be healthy while everything around us is not.

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