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Grilled Octopus Salad
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Seeing this 8-armed mollusc hung to dry like laundry on an outdoor clothesline is nothing new for those who’ve spent time in the Greek islands. But it’s a common sight in Croatia, too, where this delicacy occupies a prominent place in the country’s coastal Dalmatian cuisine. That’s where we went for inspiration for this recipe: The tentacles are braised until tender, then thrown in the pan for that crisp outer char. We slice it and serve it with a light, fresh salad featuring Mediterranean mainstays like parsley, capers, onion and olive oil.
Ingredients
- 1 octopus (large, or 2 small, about 2 1/2 lb, 1.1 kg)
- 8 cups water
- 2 onions (halved)
- 2 celery stalks (cut into chunks)
- 3 Tbsp. lemon juice
- 1/2 tsp. salt
- olive oil (for brushing)
- 1/2 small red onion (thinly sliced, soaked in water for 10 minutes, then drained)
- 1/4 cup olive oil
- 1/4 cup flat leaf parsley (chopped)
- 1 Tbsp. capers
- 4 tsp. lemon juice
- 1 pinch red pepper flakes
Directions
NutritionView More
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Calories290Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol55mg18% |
Sodium390mg16% |
Potassium170mg5% |
Protein18g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A10% |
Vitamin C40% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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