Ensalada de pulpo a la brasa con tomates y menta

Ingredientes

• 1 carrot, peeled and roughly chopped
• 1 celery, chopped
• 1 tbsp black peppercorns
• a few sprigs of thyme
• 1 medium lemon, thinly sliced
• 3 cups water
• 1 lb large octopus tentacles, cleaned
• 3 tbsps olive oil
• 2 garlic cloves, finely chopped
• 1/2 tsp salt
• 1 lb heirloom tomatoes, sliced
• 1 tbsp fresh lemon juice
• 1/4 cup mint leaves
• 1/2 tsp Aleppo pepper
• Maldon salt and freshly ground pepper

Preparación

1. 1

   Bring a pan of water to a boil with carrot, celery, peppercorns, thymes, and lemon.

2. 2

   Plunge the octopus tentacles into water. Decrease heat to low and simmer for 45-60 minutes until octopus becomes tender or until a small knife pierces easily through the thickest part of the tentacle.

3. 3

   Remove octopus from cooking liquid and let it cool. Discard cooking liquid.

4. 4

   Combine 2 tablespoons of olive oil, garlic, and salt in a bowl. Add octopus and toss to coat.

5. 5

   Heat a heavy-based grill pan over high heat or preheat the barbeque to high.

6. 6

   Sear octopus for 2-3 minutes on each side until the tentacles have a few char lines and become crispy.

7. 7

   Remove tentacles from heat and transfer to cutting board. Use a sharp knife to slice tentacles into 1/4 inch thick.

8. 8

   Transfer tomatoes to a serving platter. Top with octopus. Garnish with mint leaves and Aleppo pepper. Lightly drizzle with olive oil and lemon juice. Sprinkle lightly with salt and pepper to taste. Serve immediately.