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.
Main Ingredients
Gremolata
Method
Preparing the Octopus
- 1
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and reduce the heat to a simmer. Cook for about 45-60 minutes, or until the octopus is tender. Remove from water and let cool.
- 2
Grill the Octopus
Once the octopus has cooled, preheat a grill or grill pan over medium-high heat. Cut the octopus into tentacles and grill for 3-4 minutes on each side until charred and heated through.
Preparing the Bok Choy
- 3
Sauté the Bok Choy
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the bok choy and sauté for 4-5 minutes until just tender. Season with salt and pepper, then remove from heat.
Making the Gremolata
- 4
Prepare the Gremolata
Finely chop the parsley and garlic cloves. In a small bowl, combine the chopped parsley, garlic, lemon zest, olive oil, salt, and black pepper. Mix well to combine.
Plating
- 5
Serve the Dish
On a serving plate, arrange the sautéed bok choy. Top with the grilled octopus, then drizzle with the gremolata. Serve immediately.
