• Appetizers

Grilled Octopus with Burrata and Parsley Oil



  • 1 bunch parsley
  • 3/4 cup vegetable oil (200 ml)
  • Celery julienned
  • Very cold water
  • 1 burrata with 3.5 oz of its water (100 g)
  • Salt
  • Zest of half a lemon, grated
  • Tomatoes sliced
  • Boiled octopus tentacles
  • Extra virgin olive oil


  • Preparing the Parsley Oil:

    • Blend the parsley with the vegetable oil at 160°F (70°C) for 5 minutes.
    • Strain the mixture. Store the parsley oil in the refrigerator for up to one week.
  • Preparing the Celery:

    • Cut the celery into julienne strips and immerse in very cold water.
  • Preparing the Burrata:

    • Blend the burrata with 3.5 oz (100 g) of its water.
    • Season with salt and grated lemon zest.
  • Preparing the Tomatoes:

    • Slice the tomatoes into strips and season with salt and extra virgin olive oil.
  • Preparing the Octopus:

    • Grill the boiled octopus tentacles until golden. Season with salt.
  • Assembly:

    • Arrange the grilled octopus on a plate.
    • Add the blended burrata, celery salad, and seasoned tomatoes.
    • Finish with a drizzle of parsley oil.
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