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Ingredients:
- One (1) whole octopus
- Two (2) celery sticks, roughly cut
- Two (2) carrot sticks, roughly cut
- One (1) white onion, cut in half
- Two (2) lemon, cut in half
- Five (5) garlic cloves, crushed
- Eight (8) Campari tomatoes, cut in half
- Two (2) avocados, sliced
- 1/4 a purple onion, sliced thinly
- Two (2) tsp. Dijon mustard
- Three (3) tbsp olive oil
- Juice of one (1) lemon
- One (1) handful of cilantro, chopped
- Eight (8) Campari tomatoes, cut in half
- Salt and pepper, to taste
Directions:
- Wash the octopus. Make sure and get all the pockets between the suction cups and the mantel. (The mantel is above the head. Flip the mantel inside out to wash thoroughly.)
- Place the octopus, celery, carrots, white onion, lemon and garlic cloves into a large pot. Add salt and pepper, to taste and fill with water (make sure the octopus is covered).
- When water comes to a boil, turn to low and simmer until the octopus becomes fork tender (approximately 40 – 60 min.) Remove from heat and cool for 30 minutes.
- While waiting for the octopus to cool, make the dressing by mixing Dijon mustard, olive oil, lemon juice and cilantro. Stir with a wisk and set aside.
- Slice the avocados and red onion and drizzle oil and season with salt and pepper on both sides.
- Once your grill pan gets to high heat, place the avocados and purple onions on the grill to char (approximately 2 min. on each side).
- Once cooled, turn the octopus upside down and remove the beak with a knife. The beak is located in the hole, below the head.
- Cut off the tentacles and remove the skin.
- Drizzle olive oil on the tentacles and add salt and pepper to taste.
- Turn grill on high heat. Place the octopus on the grill. It is already cooked, so all you want to do is give it some good grill marks.
- Put octopus and tomatoes in a bowl. Drizzle some of that mustard and olive oil dressing on top and stir until coated.
- Plate the octopus and tomatoes. Add the grilled avocado and onions and top with fresh cut cilantro.
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