Mediterranean grilled octopus with scallions and fresh tomatoes in a light citrus vinaigrette. The octopus is boiled until tender, then grilled for char and smokiness.
In Yellowstone Season 2, Episode 3, Apparently Kevin Costner was legitimately put-off by the grilled octopus being served in that scene but this dish is delicious. This recipe appears is from my Unofficial Yellowstone Cookbook.
Servings: 4 servings
Mediterranean grilled octopus with scallions and fresh tomatoes in a light citrus vinaigrette. Exactly how long you boil your octopus will depend on it's size. As you cook it, gently poke the meat with a fork every 15 minutes until tender.
Ingredients
- 1 medium sized whole octopus about 2 lbs
- 2 bay leaves
- 2 Tbsp sea salt
- 3 large lemons divided
- 2 cups chopped scallions
- 2 cups chopped tomatoes
- 6-8 large Romaine lettuce leaves
- 2 tablespoons olive oil
- 1 tsp Greek seasoning blend
Instructions
- Bring enough water to submerge the octopus to a boil in a large stockpot. Add bay leaves and 2 tablespoon of sea salt, reduce a simmer. Add the octopus and cook until tender, about 45 minutes. Remove from the water, drain and slice off the legs.
- Zest and juice two of the lemons. Set aside.
- Heat a grill or grill pan to high. Place the octopus on the grill and cook for 2-3 minutes on each side.
- Cover a large platter with romaine leaves, then spoon on the chopped scallions and tomatoes. Arrange the grilled octopus on top. Drizzle with olive oil and lemon juice, then sprinkle with Greek seasoning blend and lemon zest. Serve with lemon.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
