1.5 hours inactive 20 minutes active
makes 1 serving
Recipe Notes:
*don’t be afraid of making this dish! the work is all in the ingredient gathering. tip: get the chick peas, peppadews, cherry tomatoes, greens, all from your local grocery store salad bar and olive bar
*sub ingredients if you can’t find them: use whats fresh and local!
*each salad uses one tenticle, so feel free to scale the reicpe up to 7 more times, or give each serving more tenticle to make the dish an entree!
1 (5 lb.) spanish octopus
2 cups white wine
1/4 cup cooked chick peas
1/8 cup sliced peppadews
4 cherry tomatoes
(peeled or unpeeled)
1 pinch wild greens (kale, spring, etc.)
1 Tbsp gremolata
(=1 clove garlic, 1 zest lemon,
1 cup parsley, all finely chopped)
1.5 tsp lemon juice
1 pinch calabrian chili spread
(can sub crushed red pepper or any hot pepper spread)
1 Tbsp garlic aoli (optional)
1 pinch fresh oregeno (optional)
- bring wine to boil, drop in octopus, cover and reduce to simmer for 1.5 hours (until knife pierces in and out easily)
- cut one tentacle and “kiss” on grill for about a minute on each side (slight char)
- mix salad in mixing bowl: slice 1/2 of tentacle, mix with chick peas, peppadews, cherry tomatoes, greens, gremolata, lemon juice, Calabrian chili, and salt and pepper to taste
- assemble salad: place salad on bottom, top with remaining tentacle, dollop of garlic aioli and fresh oregano (optional)