Italian Style Octopus Recipes
ITALIAN-STYLE GRILLED OCTOPUS RECIPE - (4/5)
Provided by á-31592
Number Of Ingredients 7
Steps:
- 1. In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature. 2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side. 3. Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper. Serve immediately or at room temperature with lemon wedges if desired.
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- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the octopus and cook over moderately high heat, turning, until lightly browned all over, 2 to 3 minutes. Transfer the octopus to a plate. Add the garlic cloves to the casserole and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the crushed red pepper and cook, stirring, until fragrant, about 20 seconds. Carefully add the white wine and bring to a boil. Return the octopus to the casserole; if necessary, add up to 1 cup of water to cover the octopus. Cover the casserole and braise over moderately low heat until very tender, about 1 hour and 30 minutes. Transfer the octopus to a plate and let cool completely.
- Meanwhile, in a large bowl, whisk the red wine vinegar with the lemon juice, oregano and 2 tablespoons of the olive oil. Add the fennel, carrot, onion, scallions, chickpeas and a generous pinch of salt and mix well. Let stand for 30 minutes or up to 4 hours, stirring occasionally. Stir in the parsley and season the salad with salt.
- Using a paper towel, wipe the purple skin off the octopus tentacles, leaving the suckers intact. Cut the tentacles in half lengthwise, then cut them into 3-inch lengths. Cut the head into 1 1/2-inch pieces.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the octopus cut side down and cook over moderately high heat until well-browned on the bottom, about 1 minute. Turn the octopus and cook for 20 seconds longer. Transfer the seared octopus to a paper towel—lined plate to blot any excess oil and season lightly with salt. Transfer the octopus to plates. Fill the radicchio leaves with the Italian salad and set beside the octopus. Garnish with fennel fronds and serve.
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