Grilled octopus with pimientos and cherries

Name: Grilled octopus with pimientos and cherries
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: spanish
Ingredients: 8 pre-cooked octopus tentacles; 1 limes; 300 g cherries; 1 shallots; 1 garlic cloves; ½ bunch basil; 400 g pimientos de Padrón; 5 tbsp olive oil; ¼ tsp salt; a little pepper; ¾ tsp smoked paprika; ½ tsp sea salt

main dish spanish summer

Total: 45 min. | Active: 45 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

Cherry and basil salsa
1	lime -
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

How it's done

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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