Grilled Octopus with Salad

For the octopus:

• 2 + 1/4 lbs octopus

For the salad:

• 7 oz arugula
• 10 + 1/2 oz cooked chickpeas
• 1 cucumber
• 1 large tomato
• 1 red bell pepper
• 1/2 red onion
• 1 lemon (juice and zest)
• Extra virgin olive oil, as needed
• Salt and pepper, as needed
• 1 garlic clove
• Fresh parsley, chopped

• Bring a pot of water to a boil and submerge the octopus, cooking for about 40 minutes per 2 + 1/4 lbs, until tender.
• Drain the octopus, leaving the tentacles whole, and marinate it with chopped garlic, parsley, lemon zest, lemon juice, olive oil, salt, pepper, and red onion for 30 minutes.
• Wash and dry the arugula.
• Dice the cucumber and tomato into small cubes.
• Peel the red bell pepper, clean it, cut it into strips, and sauté in a pan with a drizzle of olive oil, salt, and pepper over high heat for 3 to 5 minutes, until slightly softened and golden on the outside.
• Grill the octopus over medium-high heat for 3-4 minutes per side, until well-marked and heated through.
• In the bowl with the octopus marinade, add the arugula, cucumber, tomato, bell pepper, chickpeas, and red onion, mix well, and serve.
• Arrange the grilled octopus on a serving plate alongside the fresh salad.

Enjoy your meal!