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Grilled Octopus with Rice Salad

Tender octopus tentacles grilled until crispy and caramelized, finished with garlic-herb oil, and served with a molded corn rice salad and fresh mixed greens. An elegant yet approachable seaside-inspired plate.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 2
Calories 480 kcal

Equipment

  • 1 | Large pot | for simmering
  • 1 | Grill or grill pan |
  • 1 | Small saucepan | for garlic oil
  • 1 | Ring mold or small bowl | for rice

Ingredients
  

  • 2 | lbs | octopus tentacles |
  • 4 | cloves | garlic | minced
  • 1/4 | cup | olive oil | plus more for brushing
  • 2 | tbsp | chopped parsley |
  • 1 | cup | cooked rice |
  • 1/2 | cup | corn kernels |
  • 2 | cups | mixed salad greens |
  • 1/4 | cup | shredded red cabbage |
  • 6 | | cherry tomatoes | halved
  • 2 | tbsp | creamy dressing |
  • | | salt and black pepper | to taste
  • | | lemon wedges | for serving

Instructions
 

  • Simmer octopus in salted water 45-60 minutes until tender, then drain and dry thoroughly.
  • Brush tentacles with oil and season with salt and pepper.
  • Grill over high heat 3-4 minutes per side until caramelized and crisp.
  • Warm olive oil with minced garlic, then stir in parsley.
  • Mix cooked rice with corn, oil, salt, and parsley; pack into a mold.
  • Toss greens and cabbage with dressing; add halved tomatoes.
  • Arrange grilled octopus on a plate and spoon garlic oil over the top.
  • Unmold rice salad and add green salad beside the octopus; serve with lemon.
  • Tip: Pat the tentacles completely dry before grilling for the best caramelization.

Notes

Pre-cooked octopus tentacles can be used to skip the simmering step.
Leftover grilled octopus is excellent cold in salads the next day.
The garlic oil can be made ahead and gently rewarmed before serving.
Mold the rice just before plating so it holds its shape.