Grilled Octopus Salad

Instructions

1. Step 1

   Combine the water, bay leaves, and 1 ¼ tsp (8 gr) of the salt in a large pot. Bring to a boil over high heat.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 8.0 gr Fine Salt, 2000.0 ml Water

   Cookware: large pot

2. Step 2

   Lower the octopus into the pot. When the liquid returns to a simmer, reduce to low heat and cook partially covered until a knife slides easily into the thickest tentacle.

   Timer: 50 min (fixed)

   Ingredients used: 1.0 piece Octopus

   Cookware: Chef Knife, large pot, tongs

3. Step 3

   Transfer the octopus to a colander and let it drain and cool until easy to handle.

   Timer: 15 min (fixed)

   Cookware: colander, tongs

4. Step 4

   Whisk 4 tbsp (60 ml) of the olive oil with the lemon juice, vinegar, garlic, oregano, black pepper, and remaining ⅝ tsp (4 gr) salt.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 60.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt, 6.0 gr Garlic, 2.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 15.0 ml Red Wine Vinegar

   Cookware: small bowl, whisk

5. Step 5

   Combine the tomatoes, cucumber, red onion, and olives in a mixing bowl. Toss with half of the prepared dressing.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Cherry Tomato, 250.0 gr Cucumber, 120.0 gr Kalamata Olive, 100.0 gr Red Onion

   Cookware: mixing bowl

6. Step 6

   Preheat the grill on high heat.

   Timer: 10 min (fixed)

   Cookware: grill

7. Step 7

   Pat the drained octopus dry and coat it with the remaining 1 tbsp (15 ml) olive oil.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: cutting board

8. Step 8

   Grill the octopus over high heat, turning with tongs, until hot throughout and lightly charred on several sides.

   Timer: 8 min (fixed)

   Cookware: grill, tongs

9. Step 9

   Rest the grilled octopus briefly, then separate the tentacles and slice the thicker sections into bite-sized pieces.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

10. Step 10

    Arrange the dressed vegetables and warm octopus on a platter. Spoon over the remaining dressing, scatter with parsley, and serve.

    Timer: 2 min (fixed)

    Ingredients used: 20.0 gr Flat-Leaf Parsley

    Cookware: serving platter