Try something new by grilling octopus this summer. Pair the protein with Fregula pasta, orecchiette, orzo, or another starch to make a complete meal.
3 - 4 Servings
15 minutes
Grilled Octopus
Ingredients
MEDITERRANEO SPICE GRINDER
1 jar
ROASTED BELL PEPPER STRIPS
1 jar
AEGEAN GREEK TAPENADE
1
FRESH OCTOPUS
Preparation
- Fill a large pan with water and bring to a boil. Wash the tentacles of the octopus under cold running water. Divide the octopus (depending on size) into portions of 1 or 2 tentacles. Slowly lower the tentacles into the boiling water. Boil the tentacles for 45 to 60 minutes until tender. Drain and place in a bowl. Add a generous splash of olive oil.
- Cook the starch according to the instructions on the package. Once done cooking, mix in an entire jar of Aegean Greek Tapenade.
- Grill the tentacles for a few minutes on all sides until they get slightly charred and the ends are crispy.
- Divide the starch among the plates. Add some roasted bell pepper strips and 2 tentacles per plate. Season to taste with the Mediterraneo Spice Grinder.
