Recipe courtesy of La Scarola
Grilled Baby Octopus
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- Level: Intermediate
- Total: 55 min
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 797
- Total Fat
- 57 g
- Saturated Fat
- 8 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 48 g
- Cholesterol
- 150 mg
- Sodium
- 1017 mg
- Level: Intermediate
- Total: 55 min
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 797
- Total Fat
- 57 g
- Saturated Fat
- 8 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 48 g
- Cholesterol
- 150 mg
- Sodium
- 1017 mg
Ingredients
Directions
- 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.
- Preheat a grill to high heat.
- 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.
