Grilled Spanish Octopus with Winter Greens

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Our Spanish Octopus is grilled to perfection and added into a zesty salad packed with wintery flavors from arugula, endive, orange, and radicchio.

20 min


  1. Julienne cut the shallot, fennel, and endives, roughly cut the celery leaves, finely chop the dill, and shred the radicchio
  2. Cut off the peel of the orange and carefully cut out inner segments from half the orange, set aside
  3. Juice remaining orange into a bowl, mix with vinegar and mustard, slowly drizzle in olive oil, season with salt and pepper as desired to create dressing
  4. Toss the shallot, fennel, endive, celery leaves, dill, arugula, orange segments, and dressing in a bowl
  5. Grill the Spanish Octopus, then slice
  6. Plate the Spanish Octopus slices and top with winter salad
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Recipe for 4 people


  • 12 Spanish Octopus tentacles, cooked
  • 2 endives, julienne cut
  • 2 radicchio, shredded
  • 2 cups baby arugula
  • 1 fennel, fine julienne cut
  • 1 orange
  • 1/4 cup celery leaves, roughly chopped
  • 1/4 cup olive oil
  • 1 tbsp fresh dill, finely chopped
  • 2 tbsp shallots, fine julienne cut
  • 3 tbsp apple cider vinegar
  • 1 tbsp dijon mustard