Grilled octopus and warm potato saladGrilled octopus and warm potato salad

Chef’s note: Lidia introduced me to octopus and it was love at first bite. Don’t be afraid of trying this unusual recipe. The hardest part is finding the octopus. The best variety comes from the coasts of Spain and Portugal. Try looking in ethnic markets in the seafood or freezer section (freezing actually tenderizes the octopus).

For cooking the octopus:
1 octopus (2-4 pounds)
2 bay leaves, preferably fresh
1 teaspoon crushed red pepper flakes
1 tablespoons salt
A few wine corks (optional, traditional)

For marinating the octopus:
1/4 cup extra virgin olive oil
2 cloves garlic, sliced

For the salad:
2 medium Idaho potatoes, whole
1 small red onion, thinly sliced
3 tablespoons capers
1 cup pitted Gaeta olives (or other good olives)
1 cup cooked green beans, baby lima or fava beans; 3 tablespoons cooked or dried beans, depending on the season
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
6 tablespoons extra virgin olive oil (for dressing the salad)

To garnish:
1 head frisee, cleaned, tough outer greens reserved for another use
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
Salt to taste

Put the olive oil and sliced garlic in a bowl and allow the oil to infuse while the octopus cooks. Place the octopus in a large saucepan and pour in enough cold water to cover them completely. Add the bay leaves, salt, crushed red pepper, and cork (if using). Bring the water to a boil. Lower the heat to a gentle simmer and cook until the octopus is tender, but still firm—a fork inserted into a tentacle should meet only slight resistance. This can take anywhere from 45 to 90 minutes depending on the size of the octopus.

Meanwhile, in a second pot, cover the potatoes with cold water and bring to a boil. Cook about 40 minutes, until just tender, then cool, peel, and cut into 1-inch cubes. Toss the potatoes with the olive oil and wine vinegar, the capers, red onion and olives.

When the octopus is tender, drain it and discard the bay leaves and cork. Cut the tentacles away where they join the head. Clean the octopus head by squeezing out the core with your fingers, and slice the meat thinly. Cut some of the tentacles into 1-inch chunks, leaving some whole for a garnish.

Strain the garlic-infused oil into a bowl. Toss the octopus in the bowl allow it to marinate until ready to serve. The preparation of the octopus can be done a day in advance and refrigerated if necessary. The preparation of the potatoes and other ingredients should only be done the day they are served and not refrigerated.

To serve: Lightly season the octopus with salt. Grill the tentacles (or simply sear them in a pan). In a large skillet, heat some olive oil and quickly sauté the potatoes and pieces of octopus until beginning to caramelize. Add the remaining ingredients and toss briefly. Place on a large platter. Toss the frisee with the remaining oil and vinegar and place atop the salad, laying the remaining octopus tentacles over the top. Serve immediately.

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