Chargrilled Octopus with an Artichoke Salad

Octopus marinated in chilli, mint, and lemon, griddled and served with a fresh baby artichoke, fennel, and spinach salad.

Healthy Seafood Gluten Free Salad Octopus

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

21g

per serving

84.1 g total

Fat

28.1g

per serving

112.4 g total

Protein

44.6g

per serving

178.5 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cabernet Sauvignon Vinegar

Fruits

piece

Lemon

zest and juice only

Liquids

250

Chicken Stock

NutsSeeds

sprigs

Thyme

fresh

piece

Bay Leaf

bulb

Garlic

cut in half horizontally

piece

Black Peppercorn

left whole

tbsp

Mint

fresh, roughly chopped

tbsp

Parsley

fresh, roughly chopped

sprigs

Thyme

fresh

tbsp

Parsley

chopped, for garnish

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

Other

tsp

Honey

clear

Seafood

Octopus

Vegetables

piece

Onion

thickly sliced

piece

Carrot

roughly chopped

stalk

Celery

roughly chopped

piece

Red Chilli

seeds removed and sliced

piece

Baby Artichoke

peeled, choke removed, sliced

piece

Fennel Bulb

thinly sliced, fronds reserved

Rocket Leaves

Baby Spinach

Method

Discard the vegetables and allow the octopus to cool.

Cut the cool octopus into pieces and marinate with oil, chilli, lemon, mint, and parsley for 2 hours.

Heat a frying pan and cook the artichokes with thyme and stock for 6 minutes.

Toss the octopus and dressing into the salad and serve garnished with parsley and chilli.

Simmer the octopus for 90 to 120 minutes until tender.

Whisk the vinegar, honey, and olive oil together to create the dressing.

Place octopus, thyme, onion, bay leaves, carrot, celery, garlic, and peppercorns in a saucepan and cover with water.

Grill the marinated octopus on a hot griddle pan for 2 minutes per side until charred.

Combine the cooked artichokes, fennel, rocket, and spinach in a large bowl.