Grilled Octopus with Mediterranean Orzo

Ingredients:

For the Grilled Octopus:

• 2-3 pounds octopus, cleaned
• 1 lemon, sliced
• 4 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh lemon wedges, for serving
• Fresh parsley, chopped (for garnish)

For the Mediterranean Orzo with Almonds and Apricots:

• 1 cup orzo pasta
• 1/4 cup almonds, toasted and roughly chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Prepare the Octopus:

• In a large pot, bring water to a boil and add the lemon slices, garlic, bay leaf, and peppercorns.
• Submerge the octopus in the boiling water, reduce the heat to a simmer, and cook for about 45-60 minutes, or until the octopus is tender when pierced with a fork.
• Remove the octopus from the pot and allow it to cool slightly. Pat it dry with paper towels.
• Once cooled, cut the octopus into individual tentacles.

2. Grill the Octopus:

• Preheat your grill to medium-high heat.
• In a bowl, combine the olive oil, smoked paprika, oregano, salt, and pepper. Brush this mixture over the octopus tentacles.
• Grill the octopus for about 3-4 minutes on each side, until it’s nicely charred and crispy on the edges.
• Remove from the grill and set aside.

3. Cook the Orzo:

• While the octopus is cooking, bring a pot of salted water to a boil.
• Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
• Transfer the orzo to a large mixing bowl.

4. Prepare the Mediterranean Orzo Salad:

• To the orzo, add the toasted almonds, chopped apricots, Kalamata olives, sun-dried tomatoes, red onion, parsley, and mint.
• In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
• Pour the dressing over the orzo mixture and toss to combine. Adjust seasoning to taste.

5. Serve:

• Plate the Mediterranean orzo salad on a large serving platter or individual plates.
• Top with the grilled octopus tentacles.
• Garnish with fresh lemon wedges and chopped parsley.
• Serve immediately, enjoying the contrast of the tender, smoky octopus with the fresh, zesty orzo salad.

Tips:

• If you have time, marinate the octopus in the olive oil, smoked paprika, and oregano mixture for 30 minutes to an hour before grilling to enhance the flavor.
• The orzo salad can be made ahead of time and served at room temperature or chilled, making it a great option for a relaxed meal.

This dish brings together the rich, smoky flavor of grilled octopus with the vibrant, fresh notes of Mediterranean orzo, almonds, and apricots—a perfect combination for a memorable meal!