At a glance
Royal Rose Product: Radicchio, Grilled Radicchio
Put cleaned octopus into a zip lock plastic bag and add the garlic, smoked paprika, cilantro leaves, olive oil and lime juice; seal and marinate in the refrigerator for 4 hours. Remove the octopus from the marinade and set aside.
Preheat preferably a wood burning grill or gas grill until hot.
Combine the olive oil, vinegar, lime juice, mint leaves, and caper berries in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss half the julienned radicchio, and chickpeas together in a salad bowl and set aside.
Lightly grill the other half of the radicchio just for 1 minute set aside. Grill the octopus for 6 minutes, turning once after 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut octopus into ¼’d pieces. Toss with the grilled radicchio and the remaining salad ingredients.