Grilled Octopus and Its Mayonnaise

Name: Grilled Octopus and Its Mayonnaise
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 0
Ingredients: Octopus (eviscerated) 2.2 lbs; Yellow onions 1; Celery 1 rib; Carrots 1; Extra virgin olive oil (Tuscan PGI) to taste; Black pepper to taste; Wild fennel to taste; Lemon peel ½; Extra virgin olive oil (Tuscan IGP) 0.8 cup; Spinach 3 ½ cups; Celery 1 rib; Fresh scallion 1; Cherry tomatoes 8; Red pepper to taste; Extra virgin olive oil (Tuscan PGI) to taste

598

Calories per serving

Energy Kcal 598
Carbohydrates g 11.6
of which sugars g 10.9
Protein g 33.4
Fats g 46.5
of which saturated fat g 7.5
Fiber g 2.8
Cholesterol mg 208
Sodium mg 761

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Note + cooling times

PRESENTATION

We love octopus in all kinds of recipes, but we believe it shines best when grilled! Grilled octopus with its mayonnaise is a delicious Mediterranean-style main course, perfect for a special dinner or lunch. Nothing is left to chance, it's the ingredients that make this dish special, including the oil used both to season the octopus and to prepare the mayonnaise, to which we also added the octopus cooking water! An extraordinary recipe in its simplicity: join us to discover how to make grilled octopus with its mayonnaise.

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INGREDIENTS

598

Calories per serving

Ingredients for the octopus: Octopus 2.2 lbs (1.2 kg) - (eviscerated); Yellow onions 1; Celery 1 rib; Carrots 1; Extra virgin olive oil to taste - (Tuscan PGI); Black pepper to taste; Wild fennel to taste; Lemon peel ½

For the mayonnaise: Extra virgin olive oil 0.8 cup (180 g) - (Tuscan IGP)

Ingredients for the salad: Spinach 3 ½ cups (100 g); Celery 1 rib; Fresh scallion 1; Cherry tomatoes 8; Red pepper to taste; Extra virgin olive oil to taste - (Tuscan PGI)

Preparation

How to prepare Grilled Octopus and Its Mayonnaise

To prepare grilled octopus with its mayonnaise, you'll need a cleaned and eviscerated octopus. In a large pot, add the coarsely chopped vegetables: celery, carrot, and onion 1. Also add the already eviscerated octopus 2, cover with a lid and cook on low heat for 60 minutes 3.

Once ready 4, remove the octopus and place it on a cutting board, let it cool. Set aside 100 g (0.42 cups) of cooking water, filter it, and pour it into a tall glass 7 6.

To make the mayonnaise, start by emulsifying the cooking water 7, slowly pouring in the extra virgin olive oil little by little 8, until you achieve a smooth and thick consistency 9.

Heat the grill, take the now-cooled octopus, cut the tentacles 10 and place them on the hot grill 11, cook for about 10 minutes and grill them well. Then set aside 12.

Clean and thinly slice the spring onion 13, wash and cut the cherry tomatoes 14. Then you can plate: place a little mayonnaise on the plate 15

Place the octopus on its mayonnaise 16, add a side of green salad, cherry tomatoes, and spring onion 17. Season the tentacles with some fennel and lemon zest, dress the salad with a drizzle of extra virgin olive oil and your dish is ready 18!