Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Grilled Octopus and Potato Salad https://www.metro.ca/userfiles/image/recipes/salade-pieuvre-pommes-de-terre-10703.jpg PT25M PT08M PT1H03M
Prepare a marinade by combining the olive oil, chopped garlic, orange and lemon juices, salt, pepper, rosemary and jalapeño pepper.Place octopus legs in the marinade and let sit at room temperature for approximately 30 minutes (or longer in the refrigerator).Boil baby potatoes in salted water.Meanwhile, combine the following in a large bowl: olives, capers, lemon zest, basil and parsley leaves, and mayonnaise.Once the potatoes are cooked, strain and cut into quarters. Set aside in the pot and cover.Preheat the grill, barbecue or ribbed pan, and sear the octopus legs.Keep the remaining marinade.Cut the octopus legs into pieces the same size as the potato quarters.Add the octopus and potato pieces to the bowl containing the olive mix.Pour some of the marinade over the top.Mix well, then serve on a bed of mixed greens (mesclun or other).Serve warm.
4
0 0 0 0
300 g frozen cooked octopus legs, defrosted 3 Tbsp. (45 mL) olive oil 2 garlic cloves, finely chopped 1 Tbsp. (15 mL) orange juice 1 Tbsp. (15 mL) lemon juice 1 tsp. (5 mL) salt 1/4 tsp. (1 mL) freshly ground pepper 2 tsp. (10 mL) fresh rosemary, finely chopped 1 fresh jalapeño pepper, deveined, finely chopped 15 baby potatoes 10 Kalamata olive, pitted, coarsely chopped 1 Tbsp. (15 mL) whole capers 2 tsp. (10 ml) lemon zest 6 basil leaves, chopped 1/2 cup (125 mL) parsley, coarsely chopped 2 Tbsp. (30 mL) mayonnaise mixed greens for serving
Grilled Octopus and Potato Salad

Grilled Octopus and Potato Salad

Rate this recipe
0 Vote
4
servings
0:25
Preparation
0:08
COOKING
1:03
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 300 g
    frozen cooked octopus legs, defrosted
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    garlic cloves, finely chopped
  • 1 Tbsp.
    (15 mL)
    orange juice
    You might like:

    Flyer Deals  (2)
    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    OIKOS GREEK YOGOURT

    OIKOS GREEK YOGOURT

    $3.33 ea.

    4 X 95 - 100 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    freshly ground pepper
  • 2 tsp.
    (10 mL)
    fresh rosemary, finely chopped
  • 1
    fresh jalapeño pepper, deveined, finely chopped
  • 15
    baby potatoes
    You might like:

    Flyer Deals  (2)
    SELECTION POTATOES

    SELECTION POTATOES

    $1.69 ea.

    540 ml SELECTED VARIETIES


    THE LITTLE POTATO COMPANY CREAMER POTATOES

    THE LITTLE POTATO COMPANY CREAMER POTATOES

    $3.99 ea.

    680 g PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


  • 10
    Kalamata olive, pitted, coarsely chopped
    You might like:

    Flyer Deal  (1)
    UNICO MUFFELETA

    UNICO MUFFELETA

    $4.49 ea.

    473 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    whole capers
  • 2 tsp.
    (10 ml)
    lemon zest
    You might like:

    Flyer Deal  (1)
    BLUEBERRIES

    BLUEBERRIES

    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 6
    basil leaves, chopped
  • 1/2 cup
    (125 mL)
    parsley, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    mayonnaise

  • mixed greens for serving
Imprimer ma sélection

Preparation

Prepare a marinade by combining the olive oil, chopped garlic, orange and lemon juices, salt, pepper, rosemary and jalapeño pepper.

Place octopus legs in the marinade and let sit at room temperature for approximately 30 minutes (or longer in the refrigerator).

Boil baby potatoes in salted water.

Meanwhile, combine the following in a large bowl: olives, capers, lemon zest, basil and parsley leaves, and mayonnaise.

Once the potatoes are cooked, strain and cut into quarters. Set aside in the pot and cover.

Preheat the grill, barbecue or ribbed pan, and sear the octopus legs.

Keep the remaining marinade.

Cut the octopus legs into pieces the same size as the potato quarters.

Add the octopus and potato pieces to the bowl containing the olive mix.

Pour some of the marinade over the top.

Mix well, then serve on a bed of mixed greens (mesclun or other).

Serve warm.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.