Chef in barca: polpo arrosto con insalata di pomodori

octopus

🥗Healthier: squid

💰Cheaper: canned tuna

Squid offers a similar texture, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Himalayan salt is considered healthier, while table salt is widely available.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds freshness, while dried parsley is more economical.

Clean the octopus under cold water, removing any ink sacs and beak.

Bring a large pot of salted water to a boil.

Add the octopus to the boiling water and cook for 30-40 minutes until tender.

Remove the octopus and let it cool slightly before cutting into tentacles.

Preheat the grill to medium-high heat.

Brush the octopus with olive oil and season with salt and pepper.

Grill the octopus for 3-4 minutes on each side until charred and crispy.

In a bowl, whisk together olive oil, lemon juice, minced garlic, and chopped parsley.

Combine grilled octopus, cherry tomatoes, red onion, capers, and black olives in a large bowl.

Drizzle the dressing over the salad and toss gently to combine.

Serve the salad on a bed of arugula and garnish with additional parsley.

Cooking Techniques

Spice Level: