Grilled Octopus (Easy recipe)

With the warm season his majesty arrives …The Octopus. Protagonist of our tables in various preparations. From the grill, to Luciana, stewed, to salad, Greek and Galician.
Today, I propose it to you as most I love it, grilled. Tasty, soft and crunchy at the same time.

First step, boil the octopus in salted and peppery water for about 45/50 minutes.
In the meantime, cut the carrots and celery with a carrot peeler and roast the courgettes. Season all the vegetables with a little oil and salt.
Now dedicate yourself to the preparation of citronette.
Pour the juice of the two lemons, salt, pepper and extra virgin oil into a bowl. Emulsify with an immersion blender for a few minutes, lastly add the parsley.
After cooking the octopus, let it cool and cut the tentacles.
Then, on a hot grill, roast the octopus on both sides.
Serve the octopus forming layers alternating rucola, courgettes, carrots, octopus and celery. Season everything with citronette.

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