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Recipe courtesy of Michael White

Show: Rachael Ray's Tasty Travels

Episode: Las Vegas

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Total:: 3 hr 15 min
Prep:: 35 min
Inactive:: 2 hr
Cook:: 40 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

Octopus:

16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
2 cups full-bodied red wine, such as Chianti or Sangiovese
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 sprigs fresh thyme
1 bay leaf
4 cloves unpeeled garlic, crushed
3 tablespoons extra-virgin olive oil
1 lime, juiced

Salad:

3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 bunch mint, stems removed, leaves torn into pieces
1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper
2 endives with core removed, julienned
3 cups julienned radicchio leaves
2 cups cooked chickpeas or gigante beans

Directions

Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)

Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.

Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.

Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.

Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Michael White at Fiamma Trattoria and Bar, MGM Grand

My Private Notes

Name: Grilled Octopus Salad (Insalata di Polipo)
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned); 2 cups full-bodied red wine, such as Chianti or Sangiovese; 1/2 cup finely chopped onion; 1/4 cup finely chopped carrot; 1/4 cup finely chopped celery; 2 sprigs fresh thyme; 1 bay leaf; 4 cloves unpeeled garlic, crushed; 3 tablespoons extra-virgin olive oil; 1 lime, juiced; 3/4 cup extra-virgin olive oil; 1/2 cup red wine vinegar; 2 limes, juiced; 1 bunch mint, stems removed, leaves torn into pieces; 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars); Sea salt and freshly ground black pepper; 2 endives with core removed, julienned; 3 cups julienned radicchio leaves; 2 cups cooked chickpeas or gigante beans