Best 3 Grilled Octopus Salad Insalata Di Polipo Recipes

Ensalada de Pulpo: Octopus Salad image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 21

1 (5 pound) octopus
2 bay leaves
2 lemons, cut in half, plus 2 more juiced
3 peppercorns
1/2 cup white wine
Hot pepper sauce
1 pound squid, cleaned, tubes only, tentacles reserved for another dish
1 red tomato, medium dice
1 yellow tomato, medium dice
1 red onion, small dice
4 scallions, sliced
2 cups cooked garbanzo beans (chickpeas)
1/4 cup pitted Kalamata olives, sliced
1/4 cup olive oil, plus 1/4 cup
3 tablespoons red wine vinegar
1 tablespoon chopped basil
1 tablespoon chopped cilantro
Salt and freshly ground black pepper
5 annatto seeds
4 garlic cloves, sliced
2 (14-ounce) cans hearts of palm, drained and quartered lengthwise

Steps:

In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside. In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.;

INSALATA DI POLPO (OCTOPUS SALAD) image

Categories Shellfish

Yield 6 Servings

Number Of Ingredients 9

4 lb. cleaned frozen octopus, thawed and rinsed
1 ¼ cups olive oil
⅓ cup kosher salt, plus more
6 tbsp. crushed red chile flakes
½ cup finely chopped parsley
4 cloves garlic, minced
1 rib celery, minced
Juice of 1 lemon
Freshly ground black pepper, to taste

Steps:

Place octopus, ½ cup oil, salt, and chile flakes in an 8-qt. saucepan, cover with water by 1", and boil; cook until tender, 2-3 hours. Drain octopus; discard head, and peel off skin. Cut tentacles into 1" pieces. Transfer to a bowl; toss with remaining oil, parsley, garlic, celery, juice, and salt and pepper. Cover; let sit for 1 hour to blend flavors.

Grilled Octopus Salad image

Provided by Michel Lagace

Categories < 4 Hours

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 octopus
2 yellow onions, quartered
1 bay leaf
1 tablespoon kosher salt
4 small red onions, coarsely chopped
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Steps:

Bring a large pot of cold water to a boil. Add the octopus, bay leaf, the quartered yellow onions and salt. Simmer for 2 1/2 to 3 hours. The octopus is ready when a skewer easily pierces and goes through a tentacle.
Remove the octopus from the pot and let it cool down.
Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.
On a barbecue set to medium, grill the octopus just enough to leave grill marks.
Place red onions in a plate. Put the grilled octopus atop the onions, drizzle the olive oil and the white balsamic vinegar over the onion and the grilled octopus.
Serve as an appetizer or a salad,.

Nutrition Facts : Calories 109.7, Fat 6.9, SaturatedFat 1, Sodium 1749.2, Carbohydrate 11.7, Fiber 2.1, Sugar 5.3, Protein 1.4