braised octopus

Recipe printed from chiknpastry
 

Braised, Grilled Octopus with Fennel, Green Sauce, and Chickpea Puree
Inspired by Cafe Juanita; serves 2 as an appetizer

ingredients
1 small octopus (~1/2 lb); head removed
kosher salt
fresh ground pepper
1 c red wine (I used an Italian blend)
1 c red wine vinegar
a few sprigs of thyme
1 clove garlic
1 handful of fresh parsley
1 T capers, drained
1 green onion
1/4 t red pepper flakes
fresh lemon juice
extra virgin olive oil
1/2 can of chickpeas (garbanzo beans), drained and rinsed
2-3 T milk or cream
fennel bulb (as much as you want), thinly shaved

instructions
octopus
preheat oven to 325 F. place trimmed octopus in medium pot and sprinkle with salt and a little pepper. pour red wine and red wine vinegar over and add thyme and garlic. cover and place in oven for about 30 minutes, until octopus is soft and tender, but not chewy. remove from liquid.

green sauce
meanwhile, in a mini processor, add parsley, capers, green onion, pepper flakes, and pulse. slowly pour in olive oil until a coarsely pureed. add 1/2 lemon's worth of juice and season with salt and pepper. pour into small bowl.

chickpea puree
in the same processor (rinsed), add chickpeas and milk. puree until smooth, adding more milk if needed. season with salt and pepper.

putting it together
light a grill pan over med-hi and brush with oil. grill about 2 minutes on each side.

place half of green sauce on bottom of plate. top with half of chickpea puree, and top with half of octopus. gently toss fennel shavings in a little oil and the other half of the lemon's juice and place atop octopus.

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