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Chargrilled Calamari And Octopus Greek Salad

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Chargrilled Calamari And Octopus Greek Salad

Baby octopus and squid marinated in a heady garlic and herb dressing and then tossed with fresh summer foods like tomatoes makes a great no-fuss dish for Christmas Day. Serve it with toasted garlic bread and crisp rocket leaves.


  • 500 grams baby octopus
  • 2 calamari tubes
  • ½ cup olive oil
  • 2 tsp minced or chopped garlic
  • pepper to season
  • 500 grams juicy summer tomatoes, sliced
  • 2-3 Lebanese cucumbers, diced
  • ½- 1 cup black olives ( Kalamata preferably)
  • 1 large red onion, peeled and finely sliced
  • 2 large handfuls fresh basil leaves
  • ¾-1 cup olive oil (extra virgin is nice here)
  • 2-3 tblsp chopped finely fresh oregano or marjoram
  • 2 tsp minced garlic
  • juice one large lemon
  • salt, pepper and sugar to season


  1. Wash the octopus, drain and place in a bowl. Wash the squid well. Make a cut lengthwise to open out the squid tube. Score the squid on both sides in a criss cross pattern. Place with the octopus, ? cup olive oil, minced garlic and a good seasoning of pepper. Cover, chill and marinate for 1 hour.
  2. Heat a pan until very hot. Add the seafood and toss quickly so that the octopus and squid turn a solid white colour. Place in a clean large bowl. This wil be best done in batches. Do not overcook as both items will become tough.
  3. Add the tomatoes, cucumbers, olives, onion slices, olives and basil leaves. Mix all the dressing ingredients together and pour over. Season well with pepper. If you plan to make this ahead, then prepare the salad and leave out the basil leaves. Refrigerate overnight ( no longer) and toss in the basil just before serving with crusty bread.

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