Boil the octopus in boiling water for 20-25 min. When it is done, deep it in iced water to cool. In a pan, fry lightly the sliced garlic with the basil, then add the tomatoes with a spoonful of their juice. In the meantime dice the celery and the carrots and boil them in slightly salted water for 2 minutes, then cool them.


Crush the coriander seeds and add some olive oil. When it is cool, cut the octopus into irregular pieces and roast them in a non-stick pan with little salt and the coriander oil.

Taste 80%
Fantasy 90%
Originality 70%

Grilled octopus with Corbara cherry tomatoes and crunchy vegetables

• 1,600 kg octopus
• 2 celery stalks
• 2 carrots
• 1 can of Corbara preserved tomatoes
• extravirgin olive oil
• 2 cloves garlic
• basil
• coriander seeds

DifficoltàmidTempimidPer4 persons