Grilled Octopus with Green Olives, Lemon and Romesco Sauce
1 each – 10.6 oz. Pana Pesca Octopus Tentacles, Cooked, cleaned, Thawed
1 each -5.0 oz. Haven’s Kitchen Red Pepper Romesco
1 tablespoon drained capers
2 lemons, halved
3 garlic cloves, peeled, smashed, minced
2 tablespoons fresh thyme
2-3 tablespoons Extra Virgin olive oil
6 cups baby arugula
4 oz. Green Olives, with or without pits, small
salt and pepper, to taste
Preheat your grill on high heat. Spray the grates with cooking spray. While waiting for the grill to preheat, drizzle the Octopus with 2 tablespoons olive oil, Garlic, Fresh Thyme and season with salt and pepper. Add the octopus to the grill and cook until slightly charred and crispy, about 5 minutes on each side. Remove to cutting board.
Add the halved lemon to the grill, cut side down, for 1 minute. Remove and set aside.
Add the arugula to a large bowl, toss with the olives & capers. Lightly drizzle with olive oil and season with salt and pepper. Toss to combine. Slice the tentacles on bias and place on top of Arugula salad mix, Drizzle with Havens Kitchen Romesco sauce, lemon juice and fresh Salt and Pepper.
Serving Tip: Serve with Flat bread and cool hummus.