Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of kosher salt and 1 tablespoon of granulated sugar in a small bowl, then rub this curing mixture evenly over 1 pound of cleaned octopus tentacles.

2. 2

   Place the cured octopus tentacles in a non-reactive dish, cover, and refrigerate for 30 minutes to 1 hour to allow the curing process to take effect.

3. 3

   Rinse the cured octopus tentacles thoroughly under cold water to remove the excess curing mixture, then pat them completely dry with paper towels.

4. 4

   Grill or pan-sear the dried octopus tentacles for 3-5 minutes per side until they are tender and slightly charred, then let them cool before slicing them into 1/2-inch pieces.

5. 5

   In a large skillet, cook 2 cups of fresh or frozen corn kernels over medium-high heat for 7-10 minutes, stirring occasionally, until they are lightly charred and smoky in flavor.

6. 6

   In a large mixing bowl, combine the grilled corn, 1 diced red bell pepper, 0.5 finely diced red onion, 0.25 cup chopped fresh cilantro, the sliced cured octopus, 2 tablespoons of lime juice, 3 tablespoons of extra virgin olive oil, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of black pepper.

7. 7

   Toss all ingredients together gently until the salad is well combined and evenly dressed, then serve immediately.