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Grilled octopus with pimientos and cherries
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 510
  • Fat about 25g
  • Carbohydrates about 20g
  • Protein about 50g
This is needed
This is needed for 4 people
Cherry and basil salsa
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
  • 1 shallot, finely chopped
  • 300 g cherries, pitted, halved
  • 0.5 bunch basil, finely chopped
  • a little pepper
  • 0.25 tsp salt
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
To marinate the octopus
  • 2 tbsp olive oil
  • 0.75 tsp smoked paprika
  • 8 pre-cooked octopus tentacles
  • a little pepper
Charcoal/gas/electric grill
  • 400 g pimientos de padrón
  • 0.5 tsp sea salt
  • 1 tbsp olive oil
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And that's how it's done
And that's 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.