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Grilled Octopus Salad Recipe

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★★★★★

4.6 from 119 reviews

This vibrant Grilled Octopus Salad combines tender, smoky octopus with fresh ingredients like baby potatoes, oranges, chorizo, olives, and sundried tomatoes. Enhanced with a zesty orange and garlic dressing, this salad is perfect for a refreshing yet hearty meal with Mediterranean flavors.

Ingredients

Scale

Octopus and Grill

  • 600 g octopus
  • 4 tbsp olive oil (for brushing and seasoning octopus)
  • Salt (to taste)

Salad

  • 3 baby potatoes
  • 1 orange (segmented)
  • 1 chorizo sausage (diced)
  • 1 spring onion (sliced finely)
  • 6 olives (cut into quarters)
  • 1 tbsp capers
  • 1 handful dill
  • 12 sundried tomatoes
  • 1 handful parsley

Salad Dressing

  • 2 tbsp orange juice (freshly squeezed from remaining orange bits)
  • 4 tbsp olive oil
  • 1/2 tsp oregano
  • Salt & pepper (to taste)
  • 1 garlic clove (crushed)

Instructions

  1. Prepare Octopus: Place the octopus in a pot of cold water and bring to a simmer. Reduce heat and let it simmer gently for approximately 1 hour until tender. This slow simmering helps tenderize the octopus.
  2. Cool Octopus: Allow the octopus to cool in the cooking water, then remove it and place it on a tray lined with a towel. Refrigerate for at least 1 hour to chill and firm up the flesh for easier slicing.
  3. Prepare Octopus for Grilling: Cut the tentacles into individual pieces, then brush with olive oil and season with salt. This preps them for grilling and enhances flavor.
  4. Grill Octopus: Cook the octopus pieces on a preheated BBQ or grill at 200°C (about 392°F) for 3-4 minutes total, until slightly charred and smoky.
  5. Cook Potatoes: Boil the baby potatoes until tender enough to be easily pierced with a knife, about 12 minutes. Cool and then slice lengthwise into small wedges for the salad.
  6. Prepare Orange Segments and Juice: Segment the orange and reserve juice from the remaining peels and membranes by squeezing them to extract about 2 tablespoons of fresh juice for the dressing.
  7. Cook Chorizo: Slice chorizo into quarters lengthwise, then cut into 1 cm pieces. Fry for 3 minutes just before grilling the octopus to release its flavorful oils.
  8. Assemble Salad: In a large bowl, combine the cooked potatoes, orange segments, fried chorizo, sliced spring onion, olives, capers, dill, sundried tomatoes, and parsley. Toss gently to mix all ingredients evenly.
  9. Make Dressing: In a small bowl, whisk together the freshly squeezed orange juice, olive oil, crushed garlic, oregano, salt, and pepper until well combined.
  10. Toss Salad with Dressing: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients.
  11. Serve: Arrange the grilled octopus pieces on top of the dressed salad and serve immediately, enjoying the contrasting textures and flavors.

Notes

  • Simmering the octopus slowly is key to achieving tender meat without becoming rubbery.
  • Allowing the octopus to cool completely improves slicing and grilling results.
  • Frying chorizo just before grilling adds extra flavor and oil for grilling the octopus.
  • If you don’t have a BBQ, use a grill pan or broiler to achieve similar charred effects.
  • Feel free to adjust the seasoning in dressing to your taste preferences.
  • This dish pairs well with a crisp white wine like Sauvignon Blanc or a chilled rosé.

Keywords: Grilled Octopus, Mediterranean Salad, Octopus Recipe, Chorizo Salad, Orange Dressing, Seafood Salad

Find it online: https://heutigemahlzeiten.com/grilled-octopus-salad-recipe/