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Grilled Octopus with Burrata and Parsley Oil

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Recipe by
Foodqood
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Recipe by
Foodqood
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Ingredients

  • 1 bunch parsley
  • 3/4 cup vegetable oil (200 ml)
  • Celery julienned
  • Very cold water
  • 1 burrata with 3.5 oz of its water (100 g)
  • Salt
  • Zest of half a lemon, grated
  • Tomatoes sliced
  • Boiled octopus tentacles
  • Extra virgin olive oil

Instructions

  • Preparing the Parsley Oil:

    • Blend the parsley with the vegetable oil at 160°F (70°C) for 5 minutes.
    • Strain the mixture. Store the parsley oil in the refrigerator for up to one week.

  • Preparing the Celery:

    • Cut the celery into julienne strips and immerse in very cold water.

  • Preparing the Burrata:

    • Blend the burrata with 3.5 oz (100 g) of its water.
    • Season with salt and grated lemon zest.

  • Preparing the Tomatoes:

    • Slice the tomatoes into strips and season with salt and extra virgin olive oil.

  • Preparing the Octopus:

    • Grill the boiled octopus tentacles until golden. Season with salt.

  • Assembly:

    • Arrange the grilled octopus on a plate.
    • Add the blended burrata, celery salad, and seasoned tomatoes.
    • Finish with a drizzle of parsley oil.
Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.