نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Grilled octopus with red grape vinegar and oregano dressing

Seafood 20 Mins Prep · 60 Mins Cook

Bring a large pot of salted water to a boil. Halve the lemon and crush 2 garlic cloves. Add them to the pot of water along with the bay leaves. Once boiling, carefully lower the octopus into the water. Reduce the heat to a simmer and cook for approx. 45 minutes to 1 hour, or until the octopus is tender when pierced with a fork. Once the octopus is tender, remove it from the pot and let it cool to room temperature. Pat dry with paper towels to ensure a good sear on the grill.
Preheat the grill or grill pan over a medium-high heat. Brush the octopus tentacles with 1 tbsp olive oil and season with salt and pepper. Grill the octopus for approx. 3-4 minutes on both sides, until lightly charred and crispy.
Finely dice the red onion and mince a garlic clove. Add to a small bowl along with 4 tbsp olive oil, red vinegar and dried oregano to make the dressing. Season with salt and pepper.
Arrange the grilled octopus on a serving platter. Generously drizzle over the dressing. Scatter over some fresh oregano and serve.