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RECIPE COUR T E SY OF L A
SCAROL A

Grilled Baby
Octopus
##### 7 Reviews

Level: Intermediate Total: 55 min

Yield: 2 servings Active: 35 min

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Ingredients:

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22 ounces baby octopus

Salt and pepper

1/2 cupÄextra-virgin olive oil

1/4 teaspoon dried oreganoÄ

Pinch red pepper flakesÄ

8 cloves garlic, sliced thinÄ

Juice of 1/2 lemon

1/2 tablespoon chopped fresh parsleyÄ

1/3 cup balsamic vinegarÄ

Baby greens, for plating

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Directions:

1 Boil octopus in salted water until cooked

through (check inside with a paring
knife), 15 to 20 minutes. To a metal bowl add
oil, oregano, pepper flakes, garlic, lemon juice,
parsley, salt and pepper, then add octopus
and toss.

2 Preheat a grill to high heat.

3 Place octopus on the grill for 3 to 4

minutes, then transfer back to bowl and
back to grill. Repeat this step a few times.
Finally, put octopus back in bowl and add
balsamic vinegar. Toss well, then serve over
baby greens.

This recipe was provided by a chef, restaurant or

culinary professional. It has not been tested for home
use.
Recipe courtesy of La Scarola, Chicago, IL

Show: Diners, Drive-Ins and Dives

Episode: Takeout: All Over the Menu

Categories: Shellfish Recipes Grilling

Gluten Free

PRICE DROP
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7 Reviews
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