Authentic home cooking from Italy, with US measurements. 
Marinated and Grilled Octopus with Mixed Salad, Potatoes, Avocado, and Almonds in a Breadstick Basket
A truly delicious and summery dish where you can even eat the container along with the meal.
Marinated and Grilled Octopus with Mixed Salad, Potatoes, Avocado, and Almonds in a Breadstick Basket
A truly delicious and summery dish where you can even eat the container along with the meal.
Open in Cookpad AppSteps
- 1
Cook the octopus in a large pot of water for about 1 hour. Let it cool for 2 hours. Cut the octopus by separating the tentacles and dividing the head into 4 pieces. In another pot, cook the peeled potatoes, cut into cubes, for 5–10 minutes after the water starts boiling. Drain and spread them out to dry.
- 2
Prepare the marinade by mixing the olive oil, soy sauce, lemon juice, and freshly ground black pepper. Taste and add salt if needed. Add all the octopus pieces to the marinade, cover with plastic wrap, and refrigerate for 3–4 hours (1 hour is also sufficient).
- 3
Heat a cast iron grill over high heat. Grill the octopus pieces, brushing them with the marinade, then transfer to a plate.
- 4
Wash the salad greens and tomatoes, then chop them into a bowl. Add the potato cubes and toss with the remaining marinade (you can also use a different dressing if you prefer).
- 5
Cut the avocado and almonds into pieces and mix them with the salad and tomatoes.
- 6
Take 5 bread baskets (see previous recipe: https://cookpad.wasmer.app/it/ricette/13101017-cestino-di-pane-grissino-allorigano?invite_token=P6mv9K132oRLVsjdSDZrpMvb&shared_at=1594058392).
- 7
Fill the breadstick baskets with the salad mixture and top with pieces of octopus. Drizzle with a little olive oil if desired.
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