Grilled octopus

By GialloZafferano · 90 min

Ingredients

Instructions

1. Submerge the octopus in boiling water, cover, and cook for 40 minutes. Meanwhile, peel the pepper.
2. Halve the pepper, remove the seeds and inner filaments, and slice into strips. Heat a drizzle of oil in a pan, add the pepper strips, season with salt and pepper, and sauté about 5 minutes.
3. Scoop out the tomato flesh, discarding seeds and the hard core, and dice it small. Peel the cucumber, remove the seeds, cut into strips, then dice small. Thinly slice the onion.
4. Drain the cooked octopus and cut into pieces, leaving the tentacles whole.
5. In a bowl, combine the lemon zest, chopped garlic, chopped parsley, lemon juice, oil, onion, salt and pepper. Add the octopus, stir, and marinate for 30 minutes.
6. Grill the octopus for 3-4 minutes per side. Add the grilled pepper strips to the marinade bowl.
7. Add the washed and dried arugula, cucumber, tomato and pre-cooked chickpeas to the bowl and mix.
8. Plate the salad and set the octopus alongside it.

Summarized from GialloZafferano's video. Watch it for the details.

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GarlicOnionLemonTomatoBell pepperRed onionCucumberChickpea