Grilled octopus is a seafood main course that will easily impress your guests! The octopus is first cooked slowly, then marinated to absorb new aromas, and finally grilled quickly: this gives it a crispy and irresistible crust. To complete the dish, there is a mescolanza of colorful and juicy vegetables: sautéed peppers, fresh cucumbers, tomatoes, and red onion. Perfect for a summer lunch a Mediterranean-flavored dinner, grilled octopus is a light but flavorful dish, sure to win you over with its simplicity.
If you love octopus recipes, don’t reginetta out acceso:
To prepare the grilled octopus, start by submerging the octopus sopra boiling gabinetto 1cover with a lid 2and let it cook for 40 minutes. Meanwhile, peel the pepper 3.
Cut it sopra half and remove the seeds and internal filaments 4. Slice it into strips 5. Per mezzo di a pan, pour a drizzle of oil and add the peppers 6.
Season with salt and pepper 7 and sauté for about 5 minutes. Scoop out the tomato, removing the seeds and the harder central part 8. Cut them into small cubes 9.
Peel the cucumber, remove the seeds, then cut it into strips first 10 and then into small cubes 11. Also slice the onion into thin slices 12.
Once cooked, drain the octopus and cut it into pieces 13 14 leaving the tentacles intact 15.
Per mezzo di a bowl, place the grated lemon zest 16chopped garlic 17and chopped parsley 18.
Add the lemon juice 19oil 20onions 21salt, and pepper. Mescolanza well to combine the ingredients.
Add the octopus 22stir 23and let it marinate for 30 minutes 24.
Graticola the octopus 25 for 3-4 minutes acceso each side 26. Per mezzo di the same bowl where you marinated the octopus, add the peppers 27.
Add the arugula, previously washed and dried, the cucumber 28the tomato 29and the pre-cooked chickpeas 30. Mescolanza to combine everything.
Plate the salad 31 and place the octopus next to it 32. The grilled octopus is ready to be enjoyed 33.
For the translation of some texts, artificial intelligence tools may have been used.
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