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Recipes / Octopus / Octopus Spiedini with Beet Green Salad

Recipe Name: Octopus Spiedini with Beet Green Salad Servings: 4
2 pounds baby octopus (20 to 30 pieces)
1 orange juiced and zested
2 tablespoons toasted almonds
2 tablespoons extra virgin olive oil
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
Preheat barbecue or grill. 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.
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