Grilled octopus salad, Grana Padano, green beans and potatoes

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Grilled octopus salad, Grana Padano, green beans and potatoes


. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour and 30 minutes
Lactose free Lactose free
Gluten free Gluten free


1 kg octopus
1 kg new potatoes
150 g Grana Padano
250 g green beans
1 bunch of parsley
1 lemon
2 bay leaves
2 garlic cloves
Soy sauce
Extra virgin olive oil
Salt & pepper


Boil the potatoes in plenty of salted water for 20-30 minutes. Once cooked, drain, peel, and cut them into pieces.
Blanch the green beans in boiling water for a few minutes, drain them and cool them under running water. 
In a saucepan, heat a drizzle of olive oil with a clove of garlic, add the green beans and toss adding a bit of water. Continue to cook until the beans are tender.
Cook the octopus for 35 minutes in plenty of boiling water with the bay leaves, salt and pepper corns. Once cooked, leave to cool in its cooking water for 30 minutes, drain it and cut it into pieces.
Heat a clove of garlic in a drizzle of olive oil, add the octopus and toss it for a few minutes, adding the soy sauce and allowing it to evaporate.
Put the potatoes, green beans, octopus and Grana Padano in a serving bowl.
Dress with lemon juice, a drizzle of extra virgin olive oil, the chopped parsley and serve immediately.