Grilled Octopus Recipe

Time1h 30m

Serves4

Spanish octopus, cannellini beans, celery, EVOO, lemon juice

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Ingredients

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1
Prepare the Octopus
Start by cleaning the octopus if it's not pre-cleaned. Remove the beak and the ink sac, and rinse it under cold water.
2
Cook the Octopus
In a large pot, bring salted water to a rolling boil. Add the octopus and reduce to a simmer. Cook for 45-60 minutes until tender.
3
Prepare the Cannellini Beans
If using canned cannellini beans, drain and rinse them. If using dried beans, soak them overnight and then cook them in boiling water until tender.
4
Chop the Celery
While the octopus is cooking, chop the celery into small pieces.

5
Grill the Octopus
Once the octopus is cooked, remove it from the water and let it cool slightly. Preheat a grill to medium-high heat. Brush the octopus with EVOO and season with salt and pepper. Grill for about 3-4 minutes on each side until charred.
6
Mix the Salad
In a large bowl, combine the grilled octopus, cannellini beans, and chopped celery. Drizzle with lemon juice and additional EVOO, and toss gently to combine.
7
Serve
Plate the salad, ensuring each serving has a good amount of octopus, beans, and celery. Drizzle with more EVOO if desired and serve immediately.