Cookin Octopus

Baby Octopus Spiedini

  • 2 lb baby octopus
  • 1 orange, juiced and zested
  • 2 tbsp toasted almonds
  • 5 tbsp extra-virgin olive oil divided
  • 1 tbsp crushed red pepper flakes
  • 4 bamboo skewers soaked in water
  • ¼ cup fennel leaves roughly chopped
  • 2 cup baby beet tops washed, dried, and cut chiffonade
  • sea salt, to taste


  1. Preheat barbecue or grill.
  2. 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.
  3. 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.
  4. Thread octopus evenly onto 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side. Serve with Beet Green Salad.
  5. For Beet Green Salad : 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.

Cookin Octopus Recipe Index

Octopus Recipes - Baby Octopus Spiedini - Florida Marketplace 10 Piece Seafood set
Florida Marketplace 10 Piece Seafood set

Octopus Recipes - Baby Octopus Spiedini -Manhattan Ocean Club Seafood Cookbook
Manhattan Ocean Club Seafood Cookbook

 


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