Salad of grilled octopus with white kidney beans and tomatoes

• 10 minutes to prepare • 30 minutes to cook • Serves 4

BBQology

 

If you are fed up with the usual salad of octopus and boiled potatoes, today's recipe can be a tasty variation.

In addition to canned white kidney beans, both fresh, cherry tomatoes and sun-dried tomatoes are used, the former for a joyful touch of color, the latter for a touch of flavour.
But the real news - in terms of taste - consists in grilling the octopus so that it becomes truly amazing.

Doses are meant for 2 people whether you employ this salad as a main course, for 4 if served as an second course.

Here are ingredients for the 4-serving recipe:

 

1 kg octopus
400 g canned boiled white kidney beans
200 g cherry tomatoes
30 g sun-dried tomatoes preserved in oil
1 carrot
1 onion
1 branch celery
1 bay leaf
EVO oil
salt and pepper

1. Pour 500 ml of water in a large pot and add cleaned vegetables (carrot, celery, onion), bay leaf, and salt. Bring to boil 
2. As soon as the water boils, immerse the octopus and, lowering the heat to low, cover the pot with a lid. Let it cook for about 30 minutes
3. When the octopus is cooked, turn off the heat and let it cool in its cooking water 
4. Meanwhile, wash and cut by half cherry tomatoes; drain canned beans and sun-dried tomatoes
5. Remove the octopus from the water, and put it on a cutting board. Remove excess skin and cut the tentacles just below their junction to the body. We want to obtain pieces similar to ones depicted above...with a nice curl at the end of the tentacle!
6. Take a grill pan grid, the one you normally use for steaks, preferably non-stick. Grease it lightly with EVO oil and put it over medium heat. When the oil is hot, place the octopus on it, add a pinch of salt, and cook it for about 5 minutes, turning it so that the heat reaches it uniformly
7. Arrange the salad by placing the white kidney beans on the bottom of a large bowl and adding both fresh and sun-dried tomatoes on top. Finally, add the grilled octopus, too, and season with EVO oil and a pinch of salt

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

I am on a seafood diet.
I see food and I eat it.