Grilled Octopus Sandwich with Lemon Aioli

This grilled octopus sandwich is a delightful blend of tender octopus, fresh greens, and zesty lemon aioli, all nestled in a crusty baguette. Perfect for seafood lovers looking for a unique twist on a classic sandwich.

Steps

1. Begin by boiling the octopus in salted water for about 30-40 minutes until tender. Drain and let cool. 2. Once cooled, cut the tentacles and brush them with olive oil, seasoning with salt and pepper. 3. Preheat a grill or grill pan over medium-high heat. Grill the octopus for about 2-3 minutes on each side until charred. 4. While grilling, prepare the lemon aioli by mixing mayonnaise, lemon juice, minced garlic, Dijon mustard, and chopped capers in a bowl until smooth. 5. Slice the baguette in half and spread the lemon aioli generously on both sides. 6. Place the grilled octopus on the bottom half of the baguette and top with arugula or mixed greens. 7. Close the sandwich, slice in half, and serve immediately.

1 small octopus (about 200g) 1 tablespoon olive oil Salt and pepper to taste 1 crusty baguette Handful of arugula or mixed greens 1/4 cup mayonnaise 1 tablespoon lemon juice 1 clove garlic, minced 1 teaspoon Dijon mustard 1 teaspoon capers, chopped