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

1. Preheat barbecue or possibly grill.
2. Place octopus in 4 qts cold water and add in 1 wine cork.
3. Bring to boil and lower heat to low boil.
4. Cook 25 min till tender.
5. Drain and rinse and allow to cold.
6. In a mixing bowl, stir together orange zest, almonds, 2 Tbsp.
7. extra virgin olive oil, crushed red pepper and fennel leaves.
8. Add in cooled octopus and let stand 25 min till coals are warm and ready.
9. Thread octopus proportionately onto 4 skewers and place over coals.
10. Cook till crispy and slightly charred, about 5 min per side.
11. Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt.
12. Divide greens among 4 plates and place one speidino over each pile.
13. Drizzle with remaining marinade and serve.
14. 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)