Grilled octopus served with cauli power mix salad
seafoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 60 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 foohaus whole cleaned Moroccan octopus
- 3 cups water
- 2 tbsp foodhaus onion cut in tubes
- 2 tbsp foodhaus carrot sliced
- 2 tbsp foodhaus celery diced
- 1 tbsp Maldon peppercorns
- 1 tbsp Chorio Extra Virgin Olive Oil
- 1 tbsp Epic Spice BBQ Rub
- Ingredients for the Salad:
- 2 cups Ardo Cauli Power Mix
- 1 tbsp Chorio Extra Virgin Olive Oil
- ½ cup water
- 6-7 radishes cut into slices*
- 7-8 slices Ardo Grilled red & yellow peppers 1 kg
- 1 tbsp Ardo basil
- 1 tbsp Maldon sea salt flakes
- 1 pinch Maldon pepper
METHOD
Place the octopus in a casserole with water, onions, carrots, celery and peppercorns and cook on medium heat for about 45-50 minutes until the octopus gets soft. Strain and let cool, cut the tentacles of the octopus and marinate them with olive oil and Epic Spice BBQ rub , place them on skewers and grill them for 3-4 minutes on each side. At the same time, put the olive oil in a pan and lightly fry the cauli mixture power for 2 to 3 minutes. Then add the water and cook until the liquid is absorbed by the mixture and season with salt and pepper. Put in a bowl and let the mixture cool, then add the radishes, peppers, basil and mix. Serve with Octopus!
Kali Orexi!
*This recipe item is not found in foodhaus shop
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