Ingrients & Directions

2 lb Baby octopus; 20-30 pieces
1 Orange; juiced & zested
2 tb Almonds; toasted
2 tb Extra virgin olive oil; plus
-3 T
1 tb Crushed red pepper
4 Bamboo skewers; soaked in
1/4 c Fennel leaves; roughly
2 c Baby beet tops, washed,
-dried; chiffonade
Sea salt

Preheat barbecue or grill.

Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil and
lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and
allow to cool. In a mixing bowl, stir together orange zest, almonds, 2
tablespoons olive oil, crushed red pepper and fennel leaves. Add cooled
octopus and let stand 25 minutes until coals are hot and ready. Thread
octopus evenly on to 4 skewers and place over coals. Cook until crispy and
slightly charred, about 5 minutes per side. Meanwhile, toss beet greens
with orange juice and remaining oil and season with sea salt. Divide greens
among 4 plates and place one speidino over each pile. Drizzle with
remaining marinade and serve.

Yield: 4 servings

1 Servings