Grilled Shrimp and Octopus Salad with Piquillo Pepp

Name: Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra virgin olive oil; 1 cup shallots, sliced; 3 cloves garlic, rough chopped; 2 cans piquillo peppers, drained (roasted red peppers can be substituted); 2 cups orange juice; 1 pound tenderized baby octopus, blanched and cleaned; 1 pound medium sized shrimp, peeled and de-veined; 1 cup extra-virgin olive oil; 5 cloves garlic, finely chopped; 4 sprigs fresh oregano leaves, chopped; Salt and freshly ground black pepper; 1 red onion, thinly sliced; Juice of 2 lemons; 2 pounds watercress, stemmed and well washed; 2 cups cooked chick peas, fried until crispy

Servings: persons

1 cup extra virgin olive oil
1 cup shallots, sliced
3 cloves garlic, rough chopped
2 cans piquillo peppers, drained (roasted red peppers can be substituted)
2 cups orange juice
1 pound tenderized baby octopus, blanched and cleaned
1 pound medium sized shrimp, peeled and de-veined
1 cup extra-virgin olive oil
5 cloves garlic, finely chopped
4 sprigs fresh oregano leaves, chopped
Salt and freshly ground black pepper
1 red onion, thinly sliced
Juice of 2 lemons
2 pounds watercress, stemmed and well washed
2 cups cooked chick peas, fried until crispy

1
Preheat a grill to 500 degrees F.
2
Place the olive oil in a medium heated shallow pot.
3
Add the shallots and garlic and cook until golden brown.
4
Add the piquillo peppers and orange juice and simmer for about 30 minutes.
5
Remove form the heat and puree in a blender.
6
Season, to taste.
7
Toss the octopus and shrimp with the extra-virgin olive oil, garlic, oregano and season with salt and pepper.
8
Place on the grill and cook until charred on the outside.
9
Place in a mixing bowl and toss with the sliced red onions, lemon juice, water cress and Piquillo Pepper Fondue.
10
Season, to taste, and finish with the crispy chick peas.

1421

kcal

Calories

120

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 15 ingredients. The key ingredients include: 1 cup extra virgin olive oil, 1 cup shallots, sliced, 3 cloves garlic, rough chopped, 2 cans piquillo peppers, drained (roasted red peppers can be substituted), and more.

Yes, Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas falls under the Seafood 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 Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions