Grilled Octopus Salad

My takes on a couple of recipes with my own twist. Because my twist is awesome.

Grilled Octopus Salad

Baby octopus, cleaned (ask your fishmonger how much you need per person) 

1/2 cup olive oil (for cooking)
2 garlic cloves, crushed or finely minced
1 red chilli, finely chopped, seeds removed
Handful of cherry tomatoes, halved 

1/2 cup (125ml)  extra virgin olive oil (for dressing)
Balsamic vinegar to taste (preferably a sweet, syrupy one used sparingly)
Red onion, minced
Arugula

Capers 

Parmesan

Baguette, sliced

Boil octopus for an hour, or until you can smoothly run a fork through it. When tender, place in bowl and cool in fridge. Once cool, combine octopus, cooking olive oil, garlic, and chilli in a large bowl. Cover and refrigerate for an hour to marinate.

Heat a frying pan on medium high. Drain octopus, reserving marinade. Cook for 10 minutes, brushing frequently with marinade, until octopus curls and turns dark red. This indicates octopus is ready.

Meanwhile, combine tomatoes, onion, and capers with extra virgin olive oil and balsamic vinegar in a serving bowl. Slice octopus and toss through salad while still warm. Gently stir in the arugula leaves and shave Parmesan over salad. Mop up excess vinaigrette with crust bread. 

Serve poached bear on the side. YUM.