Grilled Octopus Salad

Octopus is one of my favourite seafood, yet most people don't dare try it! - I dare you to!

My favourite way to eat it is grilled and in a seafood salad. Its one of those meals that make you reminisce or dream about being by the ocean in some European resort..... not to bad for a week night.

Pretty easy to make, and can be made the night before. This may become a weekly staple.

What you’ll need:

• 2 pounds whole octopus (Usually found frozen; just make sure to defrost it 24 hours before.)

• 400-500g of mixed seafood (mussels, squid, shrimp; Frozen is also fine, this will take a few hours to defrost)

• 1/2 cup of chopped fresh cilantro leaves (You can also use parsley for less of a zesty taste)

• 1/2 cup of cubed green bell peppers

• 1/2 cup of cubed white mushrooms

• 1/2 cup cubed cherry tomato

• 1/4 cup cubed red onion

• 1 medium bulb of fresh fennel cubed

• 1 medium lemon (You will use the whole lemon for lemon juice and 1/2 the lemon for zest.)

• 1/4 cup olive oil

• 1/8 red wine vinegar

• 1 large clove of garlic, crushed

• 1 tsp of garlic powder

• 2 tbsp of dried parsley

• 1 tbsp of oregano

• Salt and Pepper

Also:

• A grill or BBQ

What you’ll do:

Take a stock pot and bring about 8 cups of water to boil. Boil your octopus until you can pierce it with a fork easily at the thickest part. About 40 - 60 mins.

Once the octopus is ready, remove from grill, chop in smaller bite size pieces and set aside.

Now boil the mixed seafood until cooked, - also set aside to dry.

Heat a grill or BBQ. Cut the octopus into small pieces (small enough so that you can easily grill them)

Lightly oil the grill with olive oil. Grill the octopus, until just about charred. - Set aside

Grill the peppers, mushrooms and onions, until soft and tender. - set aside.

In a small bowl, whisk together the olive oil, crushed garlic, red wine vinegar, garlic powder, parsley, lemon zest, lemon juice and oregano. - Set the vinaigrette aside.

In a large bowl, combine the octopus, mixed seafood, cilantro, tomatoes, fennel, peppers, onions and mushrooms - mix well.

Add the vinaigrette to the seafood mix- mix well. Add Salt and Pepper to taste.

That's it!

You can either refrigerate it for 20-30 mins if you prefer it cold or eat it at room temperature. You can also add more or less of whichever produce you like - and if you have some shrimp - you can definitely add some as well. The key with salads is make them your own and add what you like, you will be more likely to continue on making them.

Enjoy it with your favourite white wine and pita bread!