Charred Spanish octopus with fennel, cucumber, and gem lettuce.

In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove and let cool.

Prepare the Octopus

Once cooled, cut the octopus into bite-sized pieces. Heat a grill or grill pan over high heat. Toss the octopus pieces with olive oil, salt, and pepper. Grill for about 2-3 minutes on each side until charred.

Char the Octopus

While the octopus is grilling, thinly slice the fennel and cucumber. Tear the gem lettuce into bite-sized pieces.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

Make the Dressing

In a large bowl, combine the grilled octopus, sliced fennel, cucumber, and gem lettuce. Drizzle with the dressing and toss gently to combine. Garnish with chopped fresh parsley.

octopus salad

Recipe information

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