Wild
Spanish
Octopus
is
sourced
out
of
Spain
and
is
available
whole,
as
a
baby,
or
by
the
leg.
Octopus
is
extremely
versatile
and
absorbs
flavor
of
the
ingredients
that
it
is
cooked
with.
It
has
a
sweet,
mild taste with
a
white
translucent
meat
and
a
medium-firm
texture.
It
is
delicious
boiled,
grilled,
sauteed,
or
steamed.
Stop
by
the
Euclid
Fish
Retail
Market
in
Mentor,
Ohio
and
pick
up
some
Wild
Spanish
Octopus.
Find
our
directions
and
hours here.
Mediterranean
Octopus
Spinach
Salad
Ingredients
-
Frozen
cooked
octopus
leg
-
Baby
spinach
-
Feta
-
Mediterranean
olive
mix
-
Red
peppers
-
Corto
Truly
Virgin
Olive
Oil
-
Balsamic
glaze
-
Sourdough
bread
Directions
-
Thaw
your
octopus
for
30
min
in
room
temperature
water.
-
While
your
octopus
is
thawing,
cut
your
peppers
and
bread
in
half.
Also,
dice
your
feta.
Turn
on
your
grill
and
let
it
get
hot.
-
Grill
your
peppers
and
bread
on
each
side
for
about
5
seconds
for
a
nice
char.
Dice
your
charred
peppers.
-
Mix
the
feta
with
olives,
olive
oil,
and
your
favorite
seasonings.
-
Take
your
thawed
cooked
octopus
Leg
with
tongs
and
char
it
on
on
the
grill
for
6
seconds
on
each
side.
-
Slice
down
the
whole
leg,
then
set
the
spinach
on
a
plate,
and
then
lay
down
your
peppers,
feta
&
olive
mixture,
octopus,
and
bread.
-
Drizzle
extra
olive
oil
and
balsamic
to
top
it
off
and
serve.