Italian cuisine · Fish & Seafood

Grilled Octopus

Pre-cooked octopus with a crisp grilled crust, arranged on arugula with olive oil and lemon.

Ingredients · for 4 servings

• 1.2 kg octopus (cleaned)
• 100 g arugula
• 2 lemons
• 3 garlic cloves
• 2 bay leaves
• 1 dried chili pepper
• 8 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Bring water to a boil with the bay leaves and a crushed garlic clove, add the octopus and cook over very low heat for 50-60 min., until it is butter-tender; let it cool in the liquid for 20 min.
2. Cut the octopus into individual tentacles, pat them very dry and rub with 3 tbsp olive oil, the crumbled chili pepper and pepper.
3. Bring the grill or a grill pan up to high heat, until a drop of water evaporates instantly.
4. Grill the tentacles for 2-3 min. per side, until the suckers are crisp and the edges are darkly marked - no longer, or the meat turns tough.
5. Stir the remaining olive oil with the juice of one lemon, the finely grated garlic, the chopped parsley and a pinch of salt.
6. Cut the hot tentacles into pieces, arrange on the arugula, drizzle with the lemon-herb sauce and serve immediately with lemon wedges.