Barbecued Octopus with Grilled Escarole and Mint

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 octopus (3 to 5 lb.), with sac, eyes, and red skin removed
1/2 cup virgin olive oil
Juice and zest of 1 lemon
1 tbsp. crushed red pepper flakes
1 bunch fresh oregano, roughly chopped
1 tbsp. freshly ground black pepper
2 escarole heads
1/2 cup fresh mint leaves

INSTRUCTIONS

Preheat grill or barbecue. Place octopus in cold water with a cork and bring to a boil. Lower heat to low boil and cook 35 to 40 minutes, until tender. Remove, rinse and cut into 4 pieces.

In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper. Marinate octopus pieces for 10 minutes and place on a grill. Cook until crispy and slightly charred, approximately 5 minutes per side.

When octopus goes on grill, clean escarole of flimsy outer leaves. Cut in half lengthwise and rinse well to remove grit. Place cut-side down on grill and cook until lightly charred, 3 to 4 minutes on one side. Turn and cook 2 more minutes and remove.

Remove octopus and replace in marinade, cut into bite-sized pieces with scissors and pour over escarole, sprinkle with fresh mint and serve.

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Tagged: italian, octopus add tags

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