Grilled Octopus Salad
Seeing this 8-armed mollusc hung to dry like laundry on an outdoor clothesline is nothing new for those who’ve spent time in the Greek islands. But it’s a common sight…
Instructions
-
1
Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak (which resembles a parrot’s). Trim the head and discard the beak. Separate the tentacles (see note).
-
2
Place the octopus and the remaining ingredients in a large pot. Season with pepper. Bring to a boil, then simmer for 50 minutes or until the octopus is tender and its skin easily detaches. Drain.
-
3
Gently rub the tentacles under cold running water to remove the skin.
-
4
Preheat the grill, setting the burners to high. Oil the grate.
-
5
Brush the octopus with olive oil, then grill for 2 minutes on each side or until light golden brown. Cut into 1/2-inch (1 cm) pieces.
Seeing this 8-armed mollusc hung to dry like laundry on an outdoor clothesline is nothing new for those who’ve spent time in the Greek islands. But it’s a common sight in Croatia, too, where this delicacy occupies a prominent place in the country’s coastal Dalmatian cuisine. That’s where we went for inspiration for this recipe: The tentacles are braised until tender, then thrown in the pan for that crisp outer char. We slice it and serve it with a light, fresh salad featuring Mediterranean mainstays like parsley, capers, onion and olive oil.
