Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Octopus Salad

By Tim Reardon From Moveable Feast Season 3, Ep.4
Scott Phillips and Colin Clark

Servings: 4 as an appetizer

The braised octopus can be made up to one day ahead and refrigerated. Bring it to room temperature before grilling.

Ingredients

For the octopus

  • 1-1/2 octopus, cleaned, heads and tentacles separated
  • 1 quart light olive oil
  • 6 cloves garlic, crushed
  • 2 small unpeeled onions, quartered
  • 2 tsp. sea salt
  • 2 tsp. fennel seed
  • 2 tsp. coriander seed
  • 1 tsp. black peppercorns
  • 1 bay leaf
  • 1/4 tsp. crushed red pepper flakes

For the garlic Greek yogurt

  • 1 cup plain whole milk Chobani Greek yogurt
  • 3/4 cup spring garlic, white and edible green parts, cut into 1-inch pieces
  • 3/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. sea salt

For the Calabrian chili vinaigrette

  • 1/4 cup fresh orange juice (from about 1 large orange)
  • 3 Tbs. fresh lemon juice (from about 1 medium lemon)
  • 2 Tbs. sherry vinegar
  • 1 Tbs. finely chopped shallot
  • 1 Tbs. chopped fresh oregano
  • 1 tsp. Calabrian red chili sauce (found at specialty food shops or Italian grocers)
  • 1 tsp. sea salt
  • 3/4 cup extra-virgin olive oil

For the salad

  • 3 oz. baby arugula
  • 3-4 fingerling potatoes, boiled until tender, cut into 1/2-inch rounds
  • 1/2 cup fresh fava beans, blanched and shocked, skins removed
  • 1/2 cup roasted red pepper, cut into thin strips
  • Sea salt and freshly ground pepper to taste

Preparation

Make the octopus

  • Position a rack in the center of the oven and heat the oven to 200°F.
  • Bring a 6-quart pot of well-salted water (it should be salty like the sea) to a boil and then reduce to a simmer. Add the octopus, wait until the water returns to a simmer, remove octopus from the water with tongs and place on a rimmed baking sheet. Repeat this process twice, using the same water.
  • Place the octopus in a Dutch oven. Add the oil, garlic, onions, and salt. Tie the fennel, coriander, pepper, bay leaf, and pepper flakes into a cheesecloth pouch. Add the spice bundle to the Dutch oven. Cover and bake until the octopus is fork tender, about 1-1/2 hours. Let the octopus cool to room temperature, covered, in the oil. Remove octopus from the oil.

Make the yogurt sauce

  • Put the yogurt in a medium bowl and set aside. Bring a small pot of well-salted water to a boil. Add the spring garlic and parsley and blanch for 30seconds. Remove from the water with a slotted spoon and shock in an ice bath. When cold, remove from the ice bath and squeeze out the excess water. Add the greens, oil, and salt to a to a blender and blend until smooth. Fold the purée into the yogurt until well combined. Refrigerate until ready to serve.

Make the vinaigrette

  • Combine the juices, vinegar, shallot, oregano, chili sauce, and salt in a medium bowl. Whisk in the oil in a steady stream until the mixture emulsifies. Set aside.

Make the salad

  • Combine the arugula, potatoes, beans, and red pepper in a large bowl and toss with enough vinaigrette to evenly coat. Season to taste with salt and pepper.

To serve

  • Prepare a medium-high gas or charcoal grill fire. Lightly oil the grill. Grill the octopus tentacles and heads until lightly charred and crispy on all sides, 2 to 3 minutes. Remove from the grill. When the octopus is cool to the touch, slice the arms into 3- to 4-inch pieces and the heads into halves or quarters. Set aside.
  • Spread the yogurt mixture equally in the center of the four plates. Divide the salad among the plates, placing it in a mound on top of the yogurt.
  • Divide the grilled octopus among the plates. Drizzle the remaining vinaigrette over the octopus, and serve.

Tip

If you can’t find spring garlic, substitute white part of 1 medium leek and 1 clove elephant garlic.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks