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.

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 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.

That's it — enjoy your meal!

Marc MurphyStyle Grilled Octopus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions