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Griddled Octopus with green leaf salad

By Nikki K on 30th Jul, 2019

Griddled Octopus with green leaf salad

Method

  1. If you are using frozen raw octopus, ensure it is fully defrosted first.
  2. Turn on your griddle or BBQ and wait until it is very hot before starting to cook.
  3. Meanwhile put the olive oil in a mixing bowl. Juice half the lemon and mix it with the olive oil.
  4. Optional: add a pinch of dry chilli flakes to the lemon juice & olive oil.
  5. Pick and roughly chop the parsley leaves. Cut the other half lemon into wedges.  Put parsley and wedges aside for garnish.
  6. Rinse the raw octopus, pat dry with paper towel and then cut into 4 or 5 chunks to make it easier to cook.
  7. Add octopus pieces to the lemon juice/olive oil mixture and mix. Leave to marinate for 5 mins.
  8. Place octopus on the very hot griddle/bbq with metal tongs.
  9. Baste octopus generously with the lemon/olive oil mixture - using the rosemary sprig.
  10. Cook for about 10 minutes - regularly turning the octopus pieces so they cook and brown evenly, and basting with the lemon/olive oil a couple more times.
  11. Once cooked remove from griddle and slice into 1cm pieces.
  12. Place a large handful of baby salad leaves on 2 plates, sprinkle with salad dressing or olive oil, and then arrange half of the cooked octopus peices on top.
  13. Serve immediately, garnished with chopped parsley leaves and a lemon wedge.

Recipe Notes

  • Serves 2 for a light meal, or 4 as a starter.
  • You can pan-fry octopus tentacles instead, but it takes longer, and doesn't work so well as a griddle/bbq as it doesn't cook it so quickly.
  • Check with the fishmonger whether the octopus has been pre-tenderised. If it hasn't been tenderised, then hit it all over with a flat meat mallet to tenderise before cooking.
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