Grilled Spanish Octopus Recipe
grilled octopus, curry stewed cannelloni beans, spicy arugula salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove from water and let it cool.
Make the Curry Stewed Cannellini Beans
In a pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Stir in curry powder and cook for 1 minute. Add drained cannellini beans and vegetable broth. Simmer for 15-20 minutes, season with salt and pepper to taste.
Prepare the Spicy Arugula Salad
In a bowl, combine arugula, lemon juice, olive oil, and red chili flakes. Toss well and season with salt and pepper to taste.
Serve
On a plate, serve a portion of curry stewed cannellini beans topped with grilled octopus alongside the spicy arugula salad.
