Grilled Spanish Octopus Recipe
gigante bean & arugula sauté, grape tomato, salsa verde, aged balsamic reduction
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Ingredients
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Octopus
Gigante Bean & Arugula Sauté
Grape Tomato Salsa Verde
Aged Balsamic Reduction
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the Spanish octopus under cold water to remove any grit or impurities. Pat dry with paper towels.
- 2
Marinate
In a bowl, mix olive oil, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Add the octopus and coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Cooking the Octopus
- 3
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F/200°C).
- 4
Preparing the Gigante Bean & Arugula Sauté
- 5
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until it becomes fragrant, about 1 minute.
- 6
Preparing the Grape Tomato Salsa Verde
- 7
Combine Ingredients
In a medium bowl, mix grape tomatoes, chopped parsley, rinsed capers, lemon juice, olive oil, salt, and black pepper. Stir well to combine.
Making the Aged Balsamic Reduction
- 8
Reduce Balsamic Vinegar
In a small saucepan over medium heat, bring the aged balsamic vinegar to a simmer. Reduce the heat to low and let it simmer until thickened and reduced by half, about 15-20 minutes. Remove from heat and let cool.
Assembly
- 9
Plate the Dish
On a large serving plate, arrange the sautéed gigante beans and arugula in the center. Slice the grilled octopus and place it on top. Drizzle with grape tomato salsa verde and aged balsamic reduction before serving.