Baby Octopus Spiedini with Beet Green Salad

1. 1

   Preheat barbecue or grill.

2. 2

   Place octopus in 4 quarts cool water and add 1 wine cork.

3. 3

   Bring to boil and lower heat to low boil.

4. 4

   Cook 25 minutes until tender.

5. 5

   Drain and rinse and allow to cool.

6. 6

   In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves.

7. 7

   Add cooled octopus and let stand 25 minutes until coals are hot and ready.

8. 8

   Thread octopus evenly on to 4 skewers and place over coals.

9. 9

   Cook until crispy and slightly charred, about 5 minutes per side.

10. 10

    Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt.

11. 11

    Divide greens among 4 plates and place one speidino over each pile.

12. 12

    Drizzle with remaining marinade and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.