Char-grilled Spanish Octopus Recipe
salsa verde, heirloom tomatoes, mesclun mix, charred citrus, micro cilantro
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Octopus
Clean the octopus and remove the beak and ink sac. Bring a large pot of salted water to a boil and cook the octopus for about 45-60 minutes until tender. Drain and let cool.
- 2
- 3
Prepare the Salsa Verde
In a blender, combine fresh parsley, garlic, capers, olive oil, vinegar, and a pinch of salt. Blend until smooth to create the salsa verde.
- 4
Char the Citrus
Cut the citrus in half and grill cut-side down for about 2-3 minutes until charred. Squeeze the juice over the grilled octopus.
- 5
Assemble the Dish
On a plate, place a handful of mesclun mix, top with char-grilled octopus, heirloom tomatoes (quartered), and drizzle with salsa verde. Garnish with charred citrus and micro cilantro.
