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birds eye view of grilled octopus salad, wine glasses, cutlery and bottle of heirloom wine
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Grilled Octopus Salad

Bring the Mediterranean to your home!
Course Dinner, Lunch
Cuisine Australian, Mediterranean
Keyword grilled octopus, grilled octopus salad, octopus salad
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 475kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • mixing bowl x 2
  • Measuring utensils
  • large saucepan
  • BBQ or grill pan

Ingredients

Octopus

  • 600 g octopus
  • 4 tbsp olive oil
  • salt

Salad

  • 3 baby potatoes
  • 1 orange segmented
  • 1 chorizo sausage diced
  • 1 spring onion sliced finely
  • 6 olives cut into quarters
  • 1 tbsp capers
  • 1 handful dill
  • 12 sundried tomatoes
  • 1 handful parsley

Salad Dressing

  • 2 tbsp orange juice
  • 4 tbsp olive oil
  • 1/2 tsp oregano
  • salt & pepper
  • 1 garlic crushed
Metric - US Customary

Instructions

Octopus

  • Place octopus in a pot of cold water and bring to a simmer, reduce heat and simmer for approx. 1 hour *see tips*
  • Allow octopus to cool in water, remove and place on a tray lined with a towel and allow to cool further in fridge for minimum 1 hour *see tips*
  • Cut tentacles into individual pieces, oil and season them.
  • Cook on BBQ @ 200c for 3-4 minutes total

Salad

  • Boil the potatoes until you can pierce them with a knife easily - approx 12 minutes. Cool them and then cut them lengthway into small wedges
  • Segment orange and squeeze juice from remaining orange bits you cut away from the fruit for dressing – you should get a couple tbsp
  • Cut chorizo in ¼ lengthways and then into 1cm pieces – fry for 3 minutes just before grilling the octopus
  • Add all salad ingredients together and toss in a bowl

Salad Dressing

  • Add squeezed orange juice, olive oil, garlic & seasonings together, whisk to combine and set aside

Notes

Tips/Tricks

  • when cooking the octopus you may need to weigh it down so that it is submerged in water. I used a lid from a saucepan that was smaller than the actual saucepan
  • allows the octopus to cool in the water as it is very delicate and you don’t want to damage the tentacles
  • allow the octopus to further cool on a lined tray. This will help harden the tentacles and soak up any excess water. This is important so you can crisp up the tentacles nicely!

Nutrition

Calories: 475kcal | Carbohydrates: 17g | Protein: 27g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 863mg | Potassium: 924mg | Fiber: 2g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 33mg | Calcium: 108mg | Iron: 9mg