Barbecued Baby Octopus Salad With Mango Salsa And Chilli Lime Dressing Recipe

Cooking Directions

• STEP 1.In a bowl, combine garlic, paprika, lemon juice, olive oil, salt, and pepper to make the marinade.
• STEP 2.Add the baby octopus to the marinade and toss to coat. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
• STEP 3.Preheat the barbecue grill to medium-high heat.
• STEP 4.Thread the marinated baby octopus onto skewers and grill for 2-3 minutes per side, or until cooked through and slightly charred.
• STEP 5.In a separate bowl, combine diced mango, red onion, cilantro, lime juice, and chilli flakes to make the mango salsa.
• STEP 6.In another bowl, whisk together lime juice, olive oil, honey, chilli flakes, salt, and pepper to make the chilli lime dressing.
• STEP 7.Arrange the grilled baby octopus on a serving platter. Top with the mango salsa and drizzle with the chilli lime dressing.
• STEP 8.Serve the Barbecued Baby Octopus Salad with Mango Salsa and Chilli Lime Dressing immediately. Enjoy!

Cooking Tips

• If you don't have a barbecue grill, you can also cook the baby octopus on a stovetop grill pan or under the broiler.
• Make sure to pat the baby octopus dry before marinating to ensure a better sear on the grill.
• Feel free to adjust the amount of chilli flakes in the mango salsa and dressing according to your spice preference.

Storage and Serving

• Leftover Barbecued Baby Octopus Salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the baby octopus in a microwave or enjoy it cold.
• Serve the salad as a light lunch or dinner, or use it as a topping for tacos or wraps.