EAT Magazine of British Columbia, Canada
This year I thought I’d try something a little different. I bought a small octopus at the Island Chefs Collaborative ‘s Bastion Square Farmer’s Market.
What I did was simmer the octopus whole in water for an hour and a half until tender. Then I grilled it along with some red peppers and fennel. After cutting it up, I put this into my salad bowl with boiled new potatoes and green beans, added some new garlic, rosemary, smoked paprika, pepper and sea salt and tossed the lot with olive oil and fresh lemon juice.
The smoked, charred BC flavours in the cooked salad were perfect for a hot day.