# Ingredientes:
→ Octopus & Aromatics
01 - 1.2 kg octopus, cleaned
02 - 1 bay leaf
03 - ½ onion
04 - 2 garlic cloves, smashed
05 - 1 lemon, halved
06 - Salt, to taste
→ Salad Base
07 - 100 g cherry tomatoes, halved
08 - 1 small cucumber, sliced
09 - ½ red onion, thinly sliced
10 - 2 tbsp chopped flat-leaf parsley
11 - 50 g arugula or baby greens
→ Lemon Oil Dressing
12 - Zest of 1 lemon
13 - 3 tbsp lemon juice
14 - 5 tbsp extra virgin olive oil
15 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
16 - Chili flakes or Aleppo pepper
17 - Microgreens or lemon wedges
# Instrucciones:
01 - In a large pot, bring water to a simmer with bay leaf, onion, garlic, and lemon halves. Add salt.
02 - Gently simmer the octopus for 45 minutes until tender when pierced with a knife. Remove and let cool.
03 - Cut tentacles into large bite-sized pieces.
04 - Heat a grill or grill pan over high heat. Char octopus for 3 minutes per side until edges are crisp and slightly blackened. Set aside.
05 - In a large bowl, combine tomatoes, cucumber, red onion, parsley, and greens.
06 - In a small bowl, whisk lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
07 - Toss salad with half the dressing. Plate and top with grilled octopus. Drizzle remaining lemon oil over the top. Garnish with chili flakes or microgreens if desired and serve immediately.
