Baby Octopus Spiedini With Beet Green Salad Recipe
- 2 lb Baby octopus - (abt 20 to 30 pcs)
- 1 x Orange juiced and zested
- 2 Tbsp. Toasted almonds
- 5 Tbsp. Extra-virgin extra virgin olive oil divided
- 1 Tbsp. Crushed red pepper flakes
- 4 x Bamboo skewers soaked in water
- 1/4 c. Fennel leaves roughly minced
- 2 c. Baby beet tops washed, spun dry, and cut chiffonade Sea salt to taste
- Preheat barbecue or possibly grill.
- Place octopus in 4 qts cold water and add in 1 wine cork.
- Bring to boil and lower heat to low boil.
- Cook 25 min till tender.
- Drain and rinse and allow to cold.
- In a mixing bowl, stir together orange zest, almonds, 2 Tbsp.
- extra virgin olive oil, crushed red pepper and fennel leaves.
- Add in cooled octopus and let stand 25 min till coals are warm and ready.
- Thread octopus proportionately onto 4 skewers and place over coals.
- Cook till crispy and slightly charred, about 5 min 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.
- This recipe yields 4 servings.
octopus , almonds, extravirgin extra virgin olive oil, red pepper, skewers soaked, fennel, tops washed
Taken from cookeatshare.com/recipes/baby-octopus-spiedini-with-beet-green-salad-72948 (may not work)