Grilled octopus with pimientos and cherries

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 510 kcal
, Fat: 25 g
, Carbohydrate: 20 g
, Protein: 50 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cherry and basil salsa

1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
2 tbsp olive oil
300 g cherries, pitted, halved
1 shallot, finely chopped
1 garlic clove, finely chopped
½ bunch basil, finely chopped
¼ tsp salt
a little pepper

To marinate the octopus

2 tbsp olive oil
¾ tsp smoked paprika
a little pepper
8 pre-cooked octopus tentacles

Charcoal/gas/electric grill

400 g pimientos de padrón
1 tbsp olive oil
½ tsp sea salt
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How it's done

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Cherry and basil salsa

Combine the lime zest, lime juice and oil. Mix in the cherries, shallot, garlic and basil, season.

To marinate the octopus

Combine the oil, paprika and pepper. Rub the mixture into the octopus tentacles.

Charcoal/gas/electric grill

Cover and grill the octopus over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Brush the pimientos with oil, grill alongside the octopus for approx. 10 mins. Salt the octopus and pimientos, serve with the cherry and basil salsa.

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