Barbequed Octopus with Roasted Garlic, Tomato and Pimiento Salad

Name: Barbequed Octopus with Roasted Garlic, Tomato and Pimiento Salad
Yield: Serves 4
Cuisine: Spanish
Ingredients: 400 g baby octopus, heads removed; sea salt and freshly ground black pepper; 50 ml olive oil; 120 g roasted pimientos (piquillo peppers), cut into strips; 80 g wild rocket leaves; 2 tablespoons Alioli (see Essentials); 6 roma tomatoes; 2 small red onions, peeled; 8 cloves garlic, peeled; 40 ml aged balsamic vinegar; 120 ml extra virgin olive oil; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This makes a fabulous starter or summer lunch dish. It’s worth using unbeaten baby octopus, which are readily available from fish markets and good fishmongers these days. They have a soft texture because they haven’t been tumbled through a mixer and cook very quickly on the barbeque or grill plate.

Ingredients

400 g baby octopus, heads removed
50 ml olive oil
sea salt and freshly ground bla

Europe
Spain
Fish course
Starter
Lunch
Pescatarian
Summer
Gluten-free
Catalonia
Mediterranean

Method

Preheat the oven to 200°C. Toss the octopus in a bowl with 30 ml of the olive oil and season to taste with salt and pepper.

Cut the tomatoes in half lengthways, brush with oil and