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Grilled Octopus Salad

Kaitlin @ I Can Cook That
Grilled octopus served over arugula with roasted red peppers, inspired by a dish served at Davio's Northern Italian Steakhouse
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 3-4 lb octopus cleaned
  • 1 cup white wine
  • 1 tablespoon drained capers
  • 3 tablespoons whole peppercorns
  • 2 lemons 1 sliced and 1 halved
  • 3 garlic cloves peeled and smashed
  • 2 tablespoons dried thyme
  • 2-3 tablespoons olive oil
  • 2 cups baby arugula
  • 2 tablespoons chopped roasted red peppers
  • salt and pepper to taste

Instructions
 

    Octopus typically comes frozen and already cleaned (whew). Be sure to thaw the octopus in your refrigerator overnight before making this recipe.
  • Add the octopus to a large pot. Pour in the wine, peppercorns, capers, sliced lemon, garlic cloves, and thyme.
    1 3-4 lb octopus, 1 cup white wine, 1 tablespoon drained capers, 3 tablespoons whole peppercorns, 2 lemons, 3 garlic cloves, 2 tablespoons dried thyme
  • Fill with water until the octopus is submerged (it may keep trying to float to the surface. If this happens, that’s fine) and bring to a boil.
  • Reduce the heat to medium-low and simmer until the octopus is tender. (Pierce the part where the legs attach to the body. If it pierces easily it is done). This can take around 1 hour. The octopus will become a purple color.
  • Drain and let cool to room temperature.
  • Preheat your grill on high heat. Spray the grates with cooking spray. While waiting for the grill to preheat, drizzle the octopus with 2 tablespoons olive oil and season with salt and pepper. Add the octopus to the grill and cook until slightly charred and crispy, about 5 minutes on each side.
    2-3 tablespoons olive oil, salt and pepper
  • Remove from grill and cut off the legs.
  • Add the halved lemon to the grill, cut side down, for 1 minute. Remove and set aside.
    2 lemons
  • Add the arugula to a large bowl with the chopped roasted red pepper. Lightly drizzle with olive oil and season with salt and pepper. Toss to combine. Add the tentacles to the salad along with the grilled lemon halves.
    2-3 tablespoons olive oil, 2 cups baby arugula, 2 tablespoons chopped roasted red peppers, salt and pepper

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Grilled, Octopus, Salad