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    You are in: Home / Greek / Greek Grilled Baby Octopus Salad Recipe
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    Greek Grilled Baby Octopus Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sara 76's Note:

    From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.

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    Units: US | Metric


    1. 1
      Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
    2. 2
      Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
    3. 3
      Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
    4. 4
      Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
    5. 5
      Serve warm with lemon wedges.

    Ratings & Reviews:


    Nutritional Facts for Greek Grilled Baby Octopus Salad

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 169.8
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 153.6 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 4.1 g
    Sugars 0.9 g
    Protein 1.9 g

    The following items or measurements are not included:

    baby octopus


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