Grilled Octopus, Cucumber & Roasted Peppers Recipe
Crispy Corundas, Sesame Ginger Vinaigrette, Tomatillo Verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Grilled Octopus, Cucumber & Roasted Peppers
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Octopus
Cucumber & Roasted Peppers
Sesame Ginger Vinaigrette
Tomatillo Verde
Crispy Corundas
Method
Grilled Octopus Preparation
Prepare the Octopus
In a large pot, bring water to a boil. Season with salt. Add the octopus and cook for about 45 minutes until tender. Drain and let cool. Cut into pieces.
Cucumber & Roasted Peppers Preparation
Chop Vegetables
Dice the cucumber, slice the roasted red bell peppers, and chop the red onion. Combine in a bowl and add crumbled feta cheese.
Sesame Ginger Vinaigrette Preparation
Mix Vinaigrette
In a small bowl, whisk together sesame oil, grated ginger, soy sauce, rice vinegar, and honey until well combined.
Tomatillo Verde Preparation
Crispy Corundas Preparation
Make the Dough
In a bowl, combine corn masa, water, and salt. Mix until a dough forms.
Shape and Fry
Shape the dough into small triangles. Heat vegetable oil in a frying pan and fry the corundas until golden brown on both sides.
