Grilled Octopus Salad

1. 1

   Bring a large pot of cold water to a boil. Add the octopus, bay leaf, the quartered yellow onions and salt. Simmer for 2 1/2 to 3 hours. The octopus is ready when a skewer easily pierces and goes through a tentacle.

2. 2

   Remove the octopus from the pot and let it cool down.

3. 3

   Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.

4. 4

   On a barbecue set to medium, grill the octopus just enough to leave grill marks.

5. 5

   Place red onions in a plate. Put the grilled octopus atop the onions, drizzle the olive oil and the white balsamic vinegar over the onion and the grilled octopus.

6. 6

   Serve as an appetizer or a salad,.

* Per serving · 4 servings · Values may vary.

No additional tips available.