Charred Octopus and Red Onion Salad
This Charred Octopus and Red Onion Salad brings together the rich flavors of tender, grilled octopus and the sweetness of red onions to create a delightful dish that's perfect for sharing. The octopus is simmered to perfection, allowing it to absorb the aromatic flavors of bay leaf and onion, then charred on the grill for an added smoky touch. Drizzled with a luxurious extra virgin olive oil and zesty white balsamic vinegar, this salad is both visually stunning and delicious. Serve it as a sophisticated appetizer or a refreshing main course, ideal for any outdoor gathering or a cozy dinner at home.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
octopus
1 (cleaned and prepared)
yellow onions
2 (quartered)
bay leaf
1 (whole)
kosher salt
1 tablespoon (to taste)
red onions
4 small (coarsely chopped)
extra virgin olive oil
2 tablespoons (for drizzling)
white balsamic vinegar
1 tablespoon (for drizzling)
Instructions
1
Start by filling a large pot with cold water and bringing it to a boil. Add the octopus, bay leaf, quartered yellow onions, and kosher salt.
2
Once the water is boiling, reduce the heat and let the octopus simmer gently for 2 1/2 to 3 hours. It's ready when a skewer easily pierces the thickest part of a tentacle.
3
Carefully remove the octopus from the pot and set it aside to cool down. This resting period helps it retain moisture.
4
While the octopus is cooling, chop the red onions into 12 pieces each and set aside.
5
Preheat your barbecue to medium heat. Once hot, cut the cooled octopus into 1-inch pieces and place them on the grill. Cook just long enough to achieve nice grill marks, about 3-4 minutes per side.
6
On a large serving platter, arrange the coarsely chopped red onions as a bed. Lay the grilled octopus slices on top.
7
Drizzle the fragrant extra virgin olive oil and white balsamic vinegar over the grilled octopus and red onions, ensuring even coverage.
8
Serve immediately as an appetizer or a light main salad. Enjoy the combination of smoky octopus and vibrant flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Charred Octopus and Red Onion Salad?
The main protein in this dish is cleaned and prepared octopus.
How many servings does this octopus salad recipe make?
This recipe makes approximately 4 servings.
How long should I simmer the octopus?
The octopus should be simmered gently for 2 1/2 to 3 hours.
How can I tell if the octopus is cooked properly after boiling?
The octopus is ready when a skewer easily pierces the thickest part of a tentacle.
What aromatics are added to the boiling water for the octopus?
Yellow onions, a bay leaf, and kosher salt are added to the water to provide aromatic flavor.
Why should the octopus be allowed to cool after boiling?
A resting period while cooling helps the octopus retain its moisture.
At what temperature should the barbecue be set for grilling?
The barbecue should be preheated to medium heat.
How long should the octopus stay on the grill?
Grill the octopus for about 3-4 minutes per side, or just long enough to achieve nice grill marks.
What size should the octopus be cut into before grilling?
The cooled octopus should be cut into 1-inch pieces before being placed on the grill.
What kind of onions are used for the base of the salad?
Small red onions are coarsely chopped to create the bed for the salad.
How should the red onions be chopped for this recipe?
The red onions should be coarsely chopped into approximately 12 pieces each.
What type of vinegar is used in the dressing?
The recipe calls for zesty white balsamic vinegar.
What type of oil is used for drizzling over the salad?
Fragrant extra virgin olive oil is used for the finishing drizzle.
Can this dish be served as a main course?
Yes, it can be served as either a sophisticated appetizer or a light, refreshing main course.
Is this octopus salad considered a healthy dish?
Yes, it is tagged as a healthy, Mediterranean-style dish.
What kind of flavor profile does the charred octopus have?
The dish features tender, smoky charred octopus paired with the sweetness of red onions and a zesty dressing.
How many ingredients are required for this recipe?
There are 7 main ingredients: octopus, yellow onions, bay leaf, kosher salt, red onions, extra virgin olive oil, and white balsamic vinegar.
Do I start the octopus in hot or cold water?
Start by filling a large pot with cold water and then bringing it to a boil with the octopus and aromatics.
How many yellow onions are needed for the boiling step?
The recipe uses 2 yellow onions, which should be quartered.
How many red onions are required for the salad?
You will need 4 small red onions for the salad base.
What is the purpose of the bay leaf in this recipe?
The bay leaf is used as an aromatic during the simmering process to flavor the octopus.
Should I serve the octopus salad hot or cold?
The recipe suggests serving it immediately after grilling for the best combination of smoky and vibrant flavors.
How much kosher salt is used?
One tablespoon of kosher salt is used in the boiling water.
Is this a good recipe for outdoor cooking?
Yes, it is specifically tagged for outdoor cooking and gatherings.
What is the recommended amount of olive oil for drizzling?
The recipe recommends using 2 tablespoons of extra virgin olive oil.
What is the recommended amount of white balsamic vinegar?
The recipe recommends using 1 tablespoon of white balsamic vinegar.
Does the recipe require a specific type of salt?
Yes, the recipe specifies kosher salt.
Can I use regular balsamic vinegar instead of white?
While you could, white balsamic is suggested for its specific zest and to maintain the visual clarity of the dish.
What is the primary cooking method for the octopus?
The octopus is first simmered to make it tender and then charred on a grill for flavor.
How do I arrange the final dish?
Arrange the chopped red onions as a bed on a platter, lay the grilled octopus on top, and drizzle with oil and vinegar.