Chargrilled Greek Octopus Salad with Grilled Lemons and Rocket Recipe
A textured twist on a traditional Greek salad.
Serves 4
Ingredients:
1.5kg medium-large whole octopuses (ask fishmonger to clean them)
750ml white wine
2 tbsp red wine vinegar
Cooking oil spray
1/4 cup lemon juice
⅓ cup extra virgin olive oil
40g baby rocket
Chargrilled lemon halves, to serve
Greek Salad
250g cherry tomatoes, sliced in half
1 baby fennel, thinly sliced
1 red onion, sliced
1/2 cup chopped parsley leaves
2 tbsp chopped oregano leaves
1/4 cup whole Ligurian black olives
2 tbsp caperberries or capers
Method:
Slice off octopus heads below eyes and remove skin from heads. Cut bodies in half, top to bottom. Place octopus pieces, including heads, wine and vinegar in a large saucepan over a medium-high heat. Cover with cold water and bring to the boil. Reduce heat to low. Cover and simmer until tender when tested with a fork. (May take 30 minutes or more depending on size and toughness). Drain in a colander. When cool enough to handle, run hands over tentacles to remove membrane and suckers, if necessary. Gently rinse. Cut into smaller portions with 2-3 tentacles per piece.
Heat a chargrill pan over a medium heat. Spray octopus pieces with cooking oil. Cook, turning, for 4-5 minutes or until golden brown and charred. Set aside.
In a large bowl, toss together salad ingredients. In a small bowl, whisk lemon juice and olive oil, and toss into salad. Serve octopus with salad, rocket and lemon halves.
Smart Tip:
We used larger octopus as the texture is more “meaty”. Baby octopus can be used instead and left whole during braising, with no further preparation needed.
