In a memorable scene from Yellowstone Season 2, Episode 3, “The Reek of Desperation,” the character Beth explains the benefits of the Mediterranean diet to her skeptical father John Dutton with these wise words, “Mediterranean diet, daddy. If I have to eat another steak, they’ll have to do my next colonic with a fuckin’ firehose.” Apparently Kevin Costner was legitimely put-off by the grilled octopus being served in that scene, but I promise you that this recipe for grilled octopus with scallions and fresh tomatoes in a light citrus vinaigrette, is legitimately delicious, and healthy to boot.
Servings: 4 servings
Grilled octopus with scallions and fresh tomatoes in a light citrus vinaigrette. Exactly how long you boil your octopus will depend on the size of the animal. 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!
