Grilled Octopus with Pepper and Olive Salad
Chef Jim Botsacos of Molyvos – New York, NY
Adapted by StarChefs
Yield: 10 - 12 Servings
Ingredients:
Octopus:
- 2 gallons of water
- 4 lemons, cut in half and squeezed
- 2 cups white wine vinegar
- ½ cup kosher salt
- 6 bay leaves
- 2 whole octopi, 2 pounds each (cleaned by your fish monger)
Marinade:
- 1 cup extra virgin olive oil
- 2 garlic cloves, peeled and finely chopped
- 2 ounces white wine vinegar
- 1 teaspoon dry Greek oregano
- Juice of 2 lemons, freshly squeezed
Salad:
- 1 red pepper, grilled or broiled, seeded and diced
- 1 yellow pepper, grilled or broiled, seeded and diced
- ¾ cup Kalamata olives, pitted and sliced
- 2 ounces extra virgin olive oil
- 1 teaspoon dry Greek oregano
- Juice of 1 lemon, freshly squeezed
- Salt
- Pepper
Method:
For octopus:
Combine all the ingredients in a large pot, except the octopus. Bring
to a simmer and cook for 10 minutes. Holding the head of the octopus
with tongs, dunk it into boiling water 3 times, leaving the octopus
submerged for 3-5 seconds each time. This is called ‘scaring’
the octopus (the tentacles will curl up as you plunge the octopus
in the boiling water). Repeat with remaining octopus.
Place both octopi in the pot and cook 20 minutes, or until tender.
Remove them from the liquid and cool on a tray.
For marinade:
Combine all ingredients in a bowl or dish fitted with a cover. Cut
the blanched octopus in half and place it in the marinade. Turn
to coat, cover and refrigerate overnight.
For salad:
Combine all ingredients in a non-reactive bowl. Season with salt
and pepper to taste and set aside.
To serve:
Grill octopus on a standard gas grill over medium heat, or broil
on a rack in the middle of the oven, for 4-5 minutes per side. Cut
octopus into medium-sized pieces. Place a small amount of salad
in center of plate. Set 3-4 pieces of octopus on top. Drizzle with
extra virgin olive oil and garnish with caper berries and pea shoots.
Wine pairing:
A crisp Mediterranean white such as the Valminor Albariño
2003
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