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Grilled octopus with fregola sarda
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 499
  • Fat about 19g
  • Carbohydrates about 52g
  • Protein about 28g
This is needed
This is needed for 4 person
Fregola sarda salad
  • 3 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • salted water, boiling
  • 250 g fregola sarda (e.g. Fine Food)
  • 0.5 tsp salt
  • 250 g different coloured cherry tomatoes, cut in half
  • a little pepper
  • 3 sticks celery, thinly sliced
  • 50 g caper berries, drained
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 bunch basil, finely chopped
Octopus
  • 1 garlic clove, squeezed
  • 0.25 tsp paprika
  • 1 tbsp olive oil
  • 4 pre-cooked octopus tentacles
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Fregola sarda salad
Combine the balsamic and oil in a bowl, season. Cook the fregola sarda in salted water until al dente, drain, add to the sauce with the tomatoes, celery, caper berries and herbs, mix.
Octopus
Combine the oil, garlic, paprika and salt. Coat the octopus tentacles with the mixture.
Charcoal/gas/electric grill
With the lid on, grill the octopus over/on a medium heat (approx. 200°C) for approx. 20 mins., turning occasionally. Cut the octopus tentacles in half, serve with the fregola sarda salad.