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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
  • 0.5 tsp salt
  • a little pepper
  • 250 g fregola sarda (e.g. Fine Food)
  • 250 g different coloured cherry tomatoes, cut in half
  • salted water, boiling
  • 3 sticks celery, thinly sliced
  • 1 bunch basil, finely chopped
  • 50 g caper berries, drained
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, squeezed
  • 0.25 tsp salt
  • 4 pre-cooked octopus tentacles
  • 0.25 tsp paprika
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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.
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.