You are here:

Chargrilled baby octopus salad

Curtis Stone from Dinner In a Box with Curtis Stone
Curtis Stone's exciting salad of grilled baby octopus with chilli, lime and thyme, will get your taste buds tingling

Chargrilled baby octopus salad

Method

1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.

2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened.

3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.

4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 25 min, plus 4-6 hrs marinating
Cook: 15 min

Ingredients
16 baby octopus, 4-5cm long
2 garlic cloves, crushed
a few thyme sprigs
1 fresh red chilli, roughly sliced
extra virgin olive oil
4 good handfuls mixed salad leaves