Baby Octopus Spiedini With Beet Green Salad Recipe

1. 1

   Preheat barbecue or possibly grill.

2. 2

   Place octopus in 4 qts cold water and add in 1 wine cork.

3. 3

   Bring to boil and lower heat to low boil.

4. 4

   Cook 25 min till tender.

5. 5

   Drain and rinse and allow to cold.

6. 6

   In a mixing bowl, stir together orange zest, almonds, 2 Tbsp.

7. 7

   extra virgin olive oil, crushed red pepper and fennel leaves.

8. 8

   Add in cooled octopus and let stand 25 min till coals are warm and ready.

9. 9

   Thread octopus proportionately onto 4 skewers and place over coals.

10. 10

    Cook till crispy and slightly charred, about 5 min per side.

11. 11

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

12. 12

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

13. 13

    Drizzle with remaining marinade and serve.

14. 14

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.