Grilled Mediterranean Octopus Salad

Tender octopus grilled to smoky perfection, served atop a fresh Mediterranean salad with cherry tomatoes, cucumbers, and a zesty lemon-olive oil dressing. A light yet flavorful main dish perfect for seafood lovers.

Steps

1. Clean the octopus and tenderize by gently massaging or freezing overnight if raw. 2. Boil the octopus in simmering water for 40 minutes until tender. Drain and let cool. 3. Cut the octopus into bite-sized pieces. 4. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, smoked paprika, salt, and pepper to make the dressing. 5. Toss the octopus pieces in half of the dressing. 6. Preheat a grill pan over medium-high heat and grill the octopus pieces for 2-3 minutes on each side until slightly charred. 7. In a serving bowl, combine salad greens, cucumber, cherry tomatoes, and parsley. 8. Add the grilled octopus on top and drizzle with the remaining dressing. 9. Serve immediately and enjoy.

150g octopus tentacles 1 tbsp olive oil 1/2 lemon (juice and zest) 1/4 cucumber, diced 5 cherry tomatoes, halved 1 tbsp chopped fresh parsley 1 garlic clove, minced Salt and black pepper to taste A pinch of smoked paprika Mixed salad greens (a handful)