Baby Octopus Spiedini with Beet Green Salad

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 lb. baby octopus (20 to 30 pieces)
1 orange, juiced and zested
2 tbsp. toasted almonds
5 tbsp. extra-virgin olive oil, divided
1 tbsp. crushed red pepper flakes
4 bamboo skewers, soaked in water
1/4 cup roughly chopped fennel leaves
2 cups baby beet tops, washed, spun dry, and cut chiffonade
Sea salt, to taste

INSTRUCTIONS

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 tbsp. 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 onto 4 skewers and place over coals. Cook until crispy and slightly charred, approximately 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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Tagged: italian, octopus add tags

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