Baby Octopus Spiedini with Beet Green Salad

• 2 pounds baby octopus (20 to 30 pieces)
• 1 orange juiced and zested
• 2 tablespoons toasted almonds
• 2 tablespoons extra virgin olive oil plus 3 tablespoons
• 1 tablespoon crushed red pepper
• 4 bamboo skewers, soaked in water
• 1/4 cup fennel leaves, roughly chopped
• 2 cups baby beet tops, washed, spun dry and chiffonade
• Sea salt

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

baby octopus, orange, almonds, extra virgin olive oil, red pepper, bamboo skewers, fennel, baby beet tops, salt

Taken from www.foodnetwork.com/recipes/mario-batali/baby-octopus-spiedini-with-beet-green-salad-recipe.html (may not work)