Active Time: 30 mins Total Time: 45 mins Yield:6
Ingredients:
1. Pint cherry tomatoes cut in half
2. One bulb of fennel shaved
3. 8 celery stalks sliced thin
4. One bunch fresh arugula
5. 4 tbsp extra virgin olive oil
6. Zest of 2 lemons
7. 2 oz jar of capers
8. Juice of 2 lemons (the zested ones)
9. Pinch of red pepper flakes , kosher salt, fresh ground pepper) pinch, pinch, 4 or 5 twists of the pepper mill)
10. Whole Octopus 2-3 lbs.
Directions
- Take all ingredients except Octopus and place in a glass mixing bowl toss together set aside.
- Have a pot of boiling water with a CORK (yes a real cork from a bottle of wine) I don’t know how it works exactly, I’ve done my research and I cant find specifically why the cork works but it works “Trust Me on this” The cork makes this octopus amazingly tender not chewy or tough like a rubber band . So place your Octo pus in the boiling water for 1 full min then submerge in your ice bath for 30 seconds. then back in the boiling water for 1 min then the ice bath 30 seconds. repeat that 5 times. finishing of course with the ice bath. Cut the tentacles off and into 4-5 in pieces or leave whole. Cut the head into 1 inch pieces. in a separate bowl toss octopus pieces with olive oil salt and pepper then quickly grill over very high heat to get some grill marks and add some Smokey flavor to the octopus.
- To serve add the hear pieces to the salad mix, make a mound of salad and place 2 or 3 piece of octopus tentacles on on top of the salad.
Suggested Pairing
This Octopus recipe is quite substantial and needs an equally full-bodied wine. Pinot Gris from Oregon tends to be rich in fruit but has enough.
