Spanish Grilled Octopus Salad with Orange

Name: Spanish Grilled Octopus Salad with Orange
Yield: Serves 4 to 6
Ingredients: 1 (4-pound), octopus, rinsed; 2 cups, dry white wine; 6 , garlic cloves (4 peeled and smashed, 2 minced); 2 , bay leaves; 1 teaspoon, grated lemon zest plus ⅓ cup juice (2 lemons); 7 tablespoons, extra-virgin olive oil; 3 tablespoons, sherry vinegar; 2 teaspoons, smoked paprika; 1 teaspoon, sugar; , Salt and pepper; 1 , large orange; 2 , celery ribs, sliced thin on bias; 1 , red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks; ½ cup pitted, brine-cured green olives, halved; 2 tablespoons, chopped fresh parsley

1 comment

We wanted a way to bring octopus home in a grilled octopus salad with vibrant flavors and crisp vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES4 to 6

TIME2 hours

Spanish Grilled Octopus Salad with Orange

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

Having found that octopus collagen and connective tissue break down with gentle, low-heat cooking, we slowly simmered the octopus in an aromatic mix of water, wine, garlic, and bay leaves. After successfully tenderizing our octopus, we quic...

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