Grilled Octopus with Buffalo Yogurt and Preserved Lemon
Become a more confident cook with this easy-to-follow Grilled Octopus with Buffalo Yogurt and Preserved Lemon Salsa. Discover a smarter way to cook with Clove.
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Cooking tools:
- Pot
- Stove
- Cheesecloth
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Tongs
- Grill
- Spoon
- Measuring spoon
- Serving platter
- Refrigerator
- Plate
Ingredients
- 100 ml Extra Virgin Olive Oil
- sea salt, to taste
- 1⁄2 garlic clove, finely crushed
- 1⁄2 lemon, juice, plus more if needed
- 1 birds-eye chilli, finely chopped
- 3 ‒ 4 stems fresh coriander, finely chopped
- sea salt, to season
- 750 g buffalo yogurt, Vannella Cheese
- 1.8 kg octopus, cleaned, beak removed, guts removed, eyes removed
- 3 ‒ 4 stems parsley, Fresh, finely chopped
- 300 g Preserved Lemon
- 2 tbsp Smoked Paprika
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