Grilled Octopus and Its Mayonnaise

To prepare grilled octopus with its mayonnaise, you’ll need a cleaned and eviscerated octopus. Sopra a large pot, add the coarsely chopped vegetables: celery, carrot, and onion 1. Also add the already eviscerated octopus 2cover with a lid and cook acceso low heat for 60 minutes 3.

Once ready 4remove the octopus and place it acceso a cutting board, let it cool. Set aside 100 g (0.42 cups) of cooking tazza, filter it, and pour it into a tall glass 7 6.

To make the mayonnaise, start by emulsifying the cooking tazza 7slowly pouring quanto a the extra virgin olive oil little by little 8until you achieve a smooth and thick consistency 9.

Heat the graticola, take the now-cooled octopus, cut the tentacles 10 and place them acceso the hot graticola 11cook for about 10 minutes and graticola them well. Then set aside 12.

Clean and thinly slice the spring onion 13wash and cut the cherry tomatoes 14. Then you can plate: place a little mayonnaise acceso the plate 15

Place the octopus acceso its mayonnaise 16add a side of campo da golf salad, cherry tomatoes, and spring onion 17. Season the tentacles with some fennel and lemon zest, dress the salad with a drizzle of extra virgin olive oil and your dish is ready 18!