Course: Starter - Dish: Fish - Serves: 2
Octopus and squid is popular throughout the Mediterranean; this canned version makes for a fuss-free experience and ready to use. The octopus’ delicious texture is complemented by the crispy baguette slices with the gremolata adding a zesty freshness to each bite.
Method:
- Open the canned octopus and drizzle a little of the oil/juice over the baguette slices. Griddle the baguette on a hot griddle pan for a few minutes each side then remove to cool.
- While cooling, to make the gremolata mix together the parsley, garlic, lemon zest, juice and drizzle of olive oil and season.
- Finally, spoon the canned octopus/squid onto the griddle baguette, then add a small heap of gremolata to the top of each one. Place onto a serving dish drizzling some of the remaining sauce from the canned octopus round the plate with a scattering of leftover chopped parsley.
