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Recipes
Grilled Spanish Octopus with Winter Greens
Our Spanish Octopus is grilled to perfection and added into a zesty salad packed with wintery flavors from arugula, endive, orange, and radicchio.
Instructions:
- Julienne cut the shallot, fennel, and endives, roughly cut the celery leaves, finely chop the dill, and shred the radicchio
- Cut off the peel of the orange and carefully cut out inner segments from half the orange, set aside
- Juice remaining orange into a bowl, mix with vinegar and mustard, slowly drizzle in olive oil, season with salt and pepper as desired to create dressing
- Toss the shallot, fennel, endive, celery leaves, dill, arugula, orange segments, and dressing in a bowl
- Grill the Spanish Octopus, then slice
- Plate the Spanish Octopus slices and top with winter salad
Ingredients:
- 12 Spanish Octopus tentacles, cooked
- 2 endives, julienne cut
- 2 radicchio, shredded
- 2 cups baby arugula
- 1 fennel, fine julienne cut
- 1 orange
- 1/4 cup celery leaves, roughly chopped
- 1/4 cup olive oil
- 1 tbsp fresh dill, finely chopped
- 2 tbsp shallots, fine julienne cut
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
