Cooking the octopus:
1 octopus, ink sac removed, head removed
2 cups white wine
1 yellow onion, cut in half
2 lemons, halved
2 bay leaves
3 garlic cloves
1 teaspoon black peppercorns
Place the white wine, onion, lemons, bay leafs, garlic cloves and black peppercorns a large, deep pot and cover with 3-4 quarts of water. Bring to a boil.
Prepare a large pot or bowl of ice water. Plunge the octopus into the boiling water for ten seconds then into the ice water for 10 seconds. Repeat the process 3 times. On the third time leave the octopus in the boiling water. Reduce to a simmer and continue cooking for 45 minutes or until a sharp paring knife slides into the octopus easily. Remove and allow to cool before cutting.
For the salad:
olive oil, for grilling the octopus
1 cup shaved fennel
8 cherry tomatoes, cut in half
¼ cup red onion shaved thin
4 piquillo peppers, julienne (or 1 roasted bellpepper)
crunchy garlic for garnish
Brush the octopus with olive oil and grill until crispy or heat a grill pan, drizzle with olive oil and cook until golden brown and crispy on the outside.
Mix all salad ingredients together, dress and place around the octopus.
Red wine vinaigrette:
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt, to taste
Whisk together the vinegar, mustard and salt and pepper until combined, little by little add the oil until thick.
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