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Grilled Octopus with Tomatoes and Dill
Dill isn't just for fish. Take on octopus with this simple and flavourful dish. Can be served chilled as a salad for an impressive make ahead dish for parties.
PESCATARIAN
Active: HRS, 15MINS
Total: HRS, 20MINS
Total: HRS, 20MINS
4 People
0% personalization
Nutrition Facts (Per Serving)
Total Calories (per serving): 818.3, %DV: 40.9
Protein
89.7g
179.4%
Fat
38.5g
59.3%
Carbs
25.8g
8.6%
Fiber
3.6g
14.4%
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CommentsIngredients
- Octopus
- 4 large baby octopus, cleaned and separated
- 1.5 Teaspoons (tsp) paprika
- 1 clove garlic
- .5 Teaspoons (tsp) fennel seeds, ground
- .5 Cups (cu) dill, chopped
- 6 medium Heirloom tomatoes
- 12 Whole olives, pitted
- 1 small white onion, diced
- 1 medium cucumber
- .5 Cups (cu) basil leaves
- .5 Cups (cu) olive oil
- .5 Cups (cu) feta, crumbled
Directions
- Preheat a barbecue to high. Combine octopus with paprika, garlic and fennel seeds in a bowl and season with salt flakes to taste.
- For tomato salad, combine ingredients in a bowl. Season to taste, transfer to a platter and top with feta.
- Add octopus to barbecue and char-grill, turning once, until just cooked and charred (1-2 minutes; don't overcook as it will become chewy.)
- Transfer octopus to a plate, drizzle over oil and squeeze over lemon to taste, then scatter with dill. Serve with tomato salad on the side.
BABY OCTOPUSNo options.
BASIL LEAVESNo options.
CLOVE GARLICNo options.
CUCUMBERNo options.
DILLNo options.
FENNEL SEEDS GROUNDNo options.
HEIRLOOM TOMATOESNo options.
OLIVE OILNo options.
OLIVESNo options.
PAPRIKANo options.
WHITE ONIONNo options.
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