Grilled Octopus Salad with Fresh Pepper And Onions by Chef Bart Van Der Lee.

Servings   Prep Time      Cook Time

2-4                    20 minutes                     1.5 hour

Ingredients

• 1 whole octopus
• 1 white onion
• 1/2 bunch Thyme
• 1 tbs Paprika powder
• 1 red bell pepper
• 1 red onion
• 10 ml sherry vinegar
• 20 ml extra virgin olive oil
• 1 bunch parsley
• 1 lemon (rind)

Directions

1. Wash the octopus and place it in a large pot filled with salted water.
2. Add the white onion, thyme, paprika powder and bring the octopus slowly to a boil. Simmer for about 90 minutes or till the tentacles are completely soft.
3. Remove the octopus from the liquid and leave it to cool down.
4. Cut the octopus in large chunks leaving the tentacles intact.
5. Cut the red pepper and red onion into thin strips and chop the parsley.
6. Mix the olive oil, sherry vinegar and add a pinch of salt.
7. Now drizzle the octopus with some olive oil and a pinch of salt. Grill on a high heat in the Charlie oven at 180°C for 1-2 minutes on each side.
8. Mix the peppers, onion, parsley and vinaigrette together and season with salt.
9. Make a bed with the pepper salad, place the grilled octopus on top and finish the dish with the chopped parsley, fresh grated lemon rind and a drop of olive oil.

Notes:

You can add a kick to this dish by using cayenne pepper in the cooking liquid of the octopus.