GREEK GRILLED BABY OCTOPUS SALAD
From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.
Provided by Sara 76
Categories Octopus
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
- Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
- Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
- Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
- Serve warm with lemon wedges.
Nutrition Facts : Calories 169.8, Fat 12.2, SaturatedFat 1.7, Sodium 153.7, Carbohydrate 16.5, Fiber 4.1, Sugar 1, Protein 1.9
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