Are you ready to elevate your culinary skills and impress your guests with a dish that’s as stunning as it is delicious? Dive into the vibrant world of Mediterranean cuisine with our Grilled Octopus with Strawberry Salsa! This unique recipe combines the tender, smoky flavors of perfectly grilled octopus with a refreshing and zesty strawberry salsa that will tantalize your taste buds. Perfect for a summer gathering or a romantic dinner, this dish is not just a feast for the eyes but also a delightful experience for your palate. Don't miss out on the chance to create a memorable meal that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 pounds octopus, cleaned
- 1 cup strawberries, diced
- 1/4 cup red onion, diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the octopus by thoroughly cleaning and patting it dry with paper towels. If the octopus has not been pre-tenderized, gently pound it with a meat mallet to help break down the tough muscle fibers.
- Fill a large pot with water and add a pinch of salt. Bring the water to a gentle simmer and carefully submerge the octopus. Poach the octopus for approximately 30-40 minutes until the meat becomes tender but not mushy. The internal temperature should reach around 165°F.
- Remove the octopus from the water and let it drain and cool completely on a wire rack. Pat dry with clean paper towels to remove excess moisture.
- While the octopus is cooling, prepare the strawberry salsa. In a medium bowl, combine diced strawberries, finely chopped red onion, fresh cilantro, and lime juice. Season with salt and pepper to taste. Cover and refrigerate to allow flavors to meld.
- Preheat your grill to high heat, approximately 450-500°F. Brush the octopus tentacles lightly with olive oil and season with salt and black pepper.
- Place the octopus on the hot grill and cook for 2-3 minutes per side, rotating to create beautiful char marks and crisp edges. The goal is to develop a slight char while maintaining the tenderness.
- Remove the grilled octopus from the heat and let it rest for 3-4 minutes. Slice the tentacles into bite-sized pieces.
- Plate the grilled octopus and generously top with the chilled strawberry salsa. Garnish with additional fresh cilantro if desired.
- Serve immediately, preferably with a crisp white wine or rosé that complements the rich octopus and bright salsa flavors.
Tips
- Tenderize the Octopus: If your octopus hasn't been pre-tenderized, be sure to gently pound it with a meat mallet. This step is crucial for achieving that melt-in-your-mouth texture.
- Simmer with Care: When poaching the octopus, maintain a gentle simmer. Cooking it too vigorously can result in a rubbery texture, so patience is key!
- Chill the Salsa: Allowing the strawberry salsa to chill in the refrigerator for at least 30 minutes lets the flavors meld beautifully, enhancing the overall taste of the dish.
- Grill with Precision: Preheat your grill to a high temperature (450-500°F) to achieve those perfect char marks. Grill each side for just 2-3 minutes to keep the octopus tender while adding a delicious smoky flavor.
- Pairing is Everything: Serve your grilled octopus with a crisp white wine or rosé to complement the rich flavors of the dish. A nice pairing can elevate your dining experience even further!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 25g
Fat: 7g
Saturated Fat: g
Cholesterol: 95mg
