Greek: Grilled Octopus Salad

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 12 frozen raw baby octopus, defrosted (two 12 oz packages)
• ¼ cups olive oil
• Juice of ½ lemon
• ½ cup Ladolemono dressing
• Dash red wine vinegar
• ¼ cup chopped parsley
• Salt and ground black pepper to taste
• 1 teaspoon liquid smoke (optional)
• 1 English cucumber, sliced
• 2-4 vine-ripened tomatoes (cut in large wedges)
• ½ green pepper, sliced
• ½ red onion, sliced
• 12 pitted kalamata olives

Procedure:

1. Defrost octopus in refrigerator overnight
2. In a pan, add octopus and add ¼ cup of water, simmer for 20 minutes (the octopus will secrete its own water)
3. Transfer cooked octopus to a bowl, add olive oil and lemon juice, mix thoroughly
4. Grill octopus over hot charcoal (or broil) until brown and crispy on the outside (about 5-10 minutes on each side)
5. Rinse under cold water to stop the cooking; set aside
6. In a large bowl, combine the dressing, wine vinegar, parsley, salt, pepper, and liquid smoke (if desired)
7. Add the grilled octopus, toss; remove the dressed octopus and set aside
8. Prepare serving plates by lining them with sliced cucumbers
9. Toss in the rest of the vegetables (tomatoes, green pepper, red onion, olives) in the remaining dressing; add to serving plate
10. Top salad with the grilled octopus