Polpo Alla Griglia Recipe
Char-grilled octopus, toasted hazelnut and arugula salad, lemon, extra virgin olive oil, chili oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Salad
Method
Preparing the Octopus
- 1
Clean the Octopus
Clean the octopus by removing the beak and any innards. Rinse thoroughly under cold water.
- 2
Boil the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender.
- 3
Cool and Cut
Once cooked, drain the octopus and let it cool. Cut into tentacles.
- 4
Preparing the Salad
- 5
Toast Hazelnuts
Toast the hazelnuts in a dry skillet over medium heat for about 5 minutes until fragrant. Let cool and chop coarsely.
- 6
Mix the Salad
In a large bowl, combine arugula, chopped hazelnuts, olive oil, lemon juice, salt, and pepper. Toss gently to mix.
