Grilled Octopus Salad (Insalata di Polipo) Recipe

Name: Grilled Octopus Salad (Insalata di Polipo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned); 2 cups full-bodied red wine, such as Chianti or Sangiovese; 1/2 cup finely chopped onion; 1/4 cup finely chopped carrot; 1/4 cup finely chopped celery; 2 sprigs fresh thyme; 1 bay leaf; 4 cloves unpeeled garlic, crushed; 3 tablespoons extra-virgin olive oil; 1 lime, juiced; 3/4 cup extra-virgin olive oil; 1/2 cup red wine vinegar; 2 limes, juiced; 1 bunch mint, stems removed, leaves torn into pieces; 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars); Sea salt and freshly ground black pepper; 2 endives with core removed, julienned; 3 cups julienned radicchio leaves; 2 cups cooked chickpeas or gigante beans

Servings: persons

16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
2 cups full-bodied red wine, such as Chianti or Sangiovese
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 sprigs fresh thyme
1 bay leaf
4 cloves unpeeled garlic, crushed
3 tablespoons extra-virgin olive oil
1 lime, juiced
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 bunch mint, stems removed, leaves torn into pieces
1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper
2 endives with core removed, julienned
3 cups julienned radicchio leaves
2 cups cooked chickpeas or gigante beans

1
Put the octopus in a pot with the wine and enough cold water to cover.
2
Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes.
3
Remove the octopus with a slotted spoon and cool.
4
(This may be done a day ahead and refrigerated in a covered bowl.)
5
Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours.
6
Remove the octopus from the marinade and set aside.
7
Preheat a charcoal or gas grill until hot.
8
Position the rack about 5 to 6 inches from the heat.
9
Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion.
10
Alternatively, whisk these ingredients together in a small bowl for a chunkier texture.
11
Season, to taste, with salt and pepper and set aside.
12
Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
13
Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned.
14
Remove and cut into bite-size pieces.
15
0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned), 2 cups full-bodied red wine, such as Chianti or Sangiovese, 1/2 cup finely chopped onion, 1/4 cup finely chopped carrot, and more.

Yes, Grilled Octopus Salad (Insalata di Polipo) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Octopus Salad (Insalata di Polipo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions