Grilled Octopus With Potatoes and Escarole
Chef Michael Angeloni says this octopus dish defines his Mediterranean style of cooking, which hones in on the simple preparation of an ingredient using solid technique and incorporating complimentary flavours.
Equipment
- 1 Grill
Ingredients
- 1-2 potatoes peeled, diced and boiled in salted water
- ½ cup navy beans cooked or canned and rinsed
- 1 bunch escarole or romaine
- Fresh herbs such as parsley, mint or oregano
- Flaky salt
- Olive oil or herb oil optional
Octopus
- 1 frozen T7 octopus
- 1 lemon sliced
- ¼ bunch of parsley
- 1 head garlic smashed
- Sea salt
Salmoriglio Dressing
- 1 lemon zested and juiced
- 1 clove garlic finely grated or chopped
- 1 tsp honey
- 1 tbsp fresh or dried oregano
- 1 tbsp fresh parsley chopped
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Red wine vinegar to taste
Instructions
Octopus
- Thaw octopus under cold running water until soft. Sprinkle with sea salt and massage for a few minutes. Rinse again and strain.
- Place lemon, garlic and parsley in steam tray. Place octopus on top and steam at 85°C for 1½ to 2 hours, until tender. Let cool. Octopus can be prepared 1 to 2 days in advance.
Salmoriglio Dressing
- Mix lemon zest and juice, garlic, honey, oregano, parsley, olive oil, salt, pepper and red wine vinegar together in bowl. Taste and add more salt, pepper and red wine vinegar, if needed.
- Preheat barbecue on high. Clean and oil grill.
- Season prepared octopus with oil, salt and pepper. Grill over medium heat for 4 to 5 min/side. Drizzle with salmoriglio dressing.
- Toss greens in dressing and grill 1 to 2 min, until lightly charred.
- In bowl, mix potatoes, beans, herbs, salt and dressing.
- Plate potato mixture, top with octopus and finish with flaky salt and a drizzle of oil.
Notes
Tip: T7 is a small octopus that is ideal for grilling whole and feeds two. Larger sizes will affect cooking time.
