Charred Octopus with Vegetable Relish

Directions Print

1. Take one octopus tentacle and put it in a bowl with the olive oil, salt, pepper and orange Gochugaru and lemon juice and mix and marinate 20 minutes.
2. Cut the tomato segments, artichokes and olives cut into medium small pieces. Mix with capers, pepper droops, chopped Italian parsley, fresh lemon juice.
3. Grill octopus on hot grill for about 3-4 minutes turning often to not burn but slightly char.
4. Plate all the relish and serve the octopus on top with the arugula and pickled red onion salad with the Sherry Vinaigrette.