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Laura Romeo - Weber Grill Expert

Grilled Octopus Summer Salad

  • People

    Serves 3 to 4

  • Prep Time

    20 min.

  • Prep Time

    12 min.

People
Serves 3 to 4
Prep Time
20 min.
Prep Time
12 min.

the Ingredients

Grilled Octopus Summer Salad
  • 500 grams octopus tentacles
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 lemon, halved
  • 1 x 250g punnet cherry tomatoes, sliced
  • 1 tablespoon capers, roughly chopped
  • ½ cup loosely packed parsley leaves, roughly chopped

Quick pickled onions:

  • 2 tablespoons caster sugar
  • 1 teaspoon fine sea salt
  • ¼ cup white vinegar
  • ½ red onion, thinly sliced

Dressing:

  • 1½ tablespoon pickle liquid (from quick pickled onion)
  • 1½ olive oil
This recipe is a simple way to cook octopus. When grilled on the barbecue, the octopus absorbs all the beautiful smoky aromas. Paired with a fresh tomato and pickled onion salad, this is the perfect hot summers night dish.

Instructions

  • 01 To quick pickle the onions; mix together the sugar, salt and vinegar, stir to dissolve. Add the sliced red onions. Set aside until required.
  • 02 Prepare your barbecue for direct cooking over high heat (230°C to 290°C).
  • 03 In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.
  • 04 To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.
  • 05 Once the barbecue has preheated, brush the cooking grills clean. Place the lemon halves onto the cooking grill, cut side down and sear over direct high heat for 2 to 3 minutes, or until caramelised, remove from the barbecue and set aside. Grill the octopus tentacles over direct high heat for 6 to 8 minutes, turning once, halfway through the cooking time. Remove the tentacles from the barbecue and set aside to rest for a couple minutes.
  • 06 Drain the red onion slices. Toss the pickled red onion together with the cherry tomatoes, capers and parsley. Lightly drizzle the salad dressing over the tomato mixture.
  • 07 Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.

Recipe Tips:

It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.

Grilling Tips:

It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.
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