Ingredients Jump to Instructions ↓

  1. 2 pounds Baby octopus;

  2. 20-30 pieces

  3. 1 Orange; juiced & zested

  4. 2 tablespoons Almonds; toasted

  5. 2 tablespoons Extra virgin olive oil; plus

  6. 1 tablespoon Crushed red pepper

  7. 4 Bamboo skewers; soaked in water

  8. cup Fennel leaves; roughly chopped

  9. 2 cups Baby beet tops, washed, dried; chiffonade

  10. Sea salt

Instructions Jump to Ingredients ↑

  1. Preheat barbecue or grill.

  2. Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool. In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves. Add cooled octopus and let stand 25 minutes until coals are hot and ready. Thread octopus evenly on to 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side. Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile. Drizzle with remaining marinade and serve.

  3. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST) From: Sue


Send feedback