S01E03 Grilled Octopus Salad

1.5 hours inactive 20 minutes active
makes 1 serving
recipe card octopus salad how it works
Artisan | Paso Robles, CA

Recipe Notes:
*don’t be afraid of making this dish! the work is all in the ingredient gathering. tip: get the chick peas, peppadews, cherry tomatoes, greens, all from your local grocery store salad bar and olive bar
*sub ingredients if you can’t find them: use whats fresh and local!
*each salad uses one tenticle, so feel free to scale the reicpe up to 7 more times, or give each serving more tenticle to make the dish an entree!

1 (5 lb.) spanish octopus
2 cups white wine
1/4 cup cooked chick peas
1/8 cup sliced peppadews
4 cherry tomatoes
(peeled or unpeeled)
1 pinch wild greens (kale, spring, etc.)
1 Tbsp gremolata
(=1 clove garlic, 1 zest lemon,
1 cup parsley, all finely chopped)
1.5 tsp lemon juice
1 pinch calabrian chili spread
(can sub crushed red pepper or any hot pepper spread)
1 Tbsp garlic aoli (optional)
1 pinch fresh oregeno (optional)

  1. bring wine to boil, drop in octopus, cover and reduce to simmer for 1.5 hours (until knife pierces in and out easily)
  2. cut one tentacle and “kiss” on grill for about a minute on each side (slight char)
  3. mix salad in mixing bowl: slice 1/2 of tentacle, mix with chick peas, peppadews, cherry tomatoes, greens, gremolata, lemon juice, Calabrian chili, and salt and pepper to taste
  4. assemble salad: place salad on bottom, top with remaining tentacle, dollop of garlic aioli and fresh oregano (optional)

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