Baby Octopus Spiedini with Beet Green Salad

4 servings
  • 2 pounds baby octopus (20 to 30 pieces)
  • 1 orange juiced and zested
  • 2 tablespoons toasted almonds
  • 2 tablespoons extra virgin olive oil plus 3 tablespoons
  • 1 tablespoon crushed red pepper
  • 4 bamboo skewers, soaked in water
  • 1/4 cup fennel leaves, roughly chopped
  • 2 cups baby beet tops, washed, spun dry and 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.

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