Marc MurphyStyle Grilled Octopus Salad Recipe

Name: Marc MurphyStyle Grilled Octopus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 4-pound) cleaned octopus; 1 (750-ml) bottle red wine, plus more as needed; 1 fresh or dried bay leaf; 1 cup plus 6 tablespoons extra-virgin olive oil; 1 lemon, thinly sliced; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh oregano; 2 g garlic cloves, thinly sliced; 2 teaspoons red pepper flakes; 1 1/2 teaspoons kosher salt, plus more as needed; 1 1/2 teaspoons freshly ground black pepper, plus more as needed; 3 medium Yukon Gold potatoes (about 1 pound); 6 ounces fresh (Mexican) chorizo, casings removed; 3/4 cup sherry vinegar; 2 medium red onions, cut crosswise into 1/2-inch-thick rounds; 2 heads frisee, halved; 1/2 cup vegetable oil; 1/2 cup shallots, roughly chopped; 1/4 cup sherry vinegar; 1/4 cup water; 1 tablespoon Dijon mustard

Servings: persons

1 (3- to 4-pound) cleaned octopus
1 (750-ml) bottle red wine, plus more as needed
1 fresh or dried bay leaf
1 cup plus 6 tablespoons extra-virgin olive oil
1 lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
2 g garlic cloves, thinly sliced
2 teaspoons red pepper flakes
1 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
3 medium Yukon Gold potatoes (about 1 pound)
6 ounces fresh (Mexican) chorizo, casings removed
3/4 cup sherry vinegar
2 medium red onions, cut crosswise into 1/2-inch-thick rounds
2 heads frisee, halved
1/2 cup vegetable oil
1/2 cup shallots, roughly chopped
1/4 cup sherry vinegar
1/4 cup water
1 tablespoon Dijon mustard

1
Heat a small saucepan over high heat.
2
Add 2 tablespoons oil, and allow to get very hot.
3
Add shallots and cook until very brown.
4
Add sherry vinegar and reduce by 3/4, simmering at least 10 minutes.
5
Remove from heat and allow shallots to cool.
6
Carefully transfer to a blender.
7
Add water and mustard, secure lid and blend on high until smooth.
8
While the machine is running, slowly pour oil through the lid plug opening in a thin stream until all is incorporated.
9
Season to taste with salt and pepper.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 (3- to 4-pound) cleaned octopus, 1 (750-ml) bottle red wine, plus more as needed, 1 fresh or dried bay leaf, 1 cup plus 6 tablespoons extra-virgin olive oil, and more.

Yes, Marc MurphyStyle Grilled Octopus Salad 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.

Marc MurphyStyle Grilled Octopus Salad

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