Grilled Octopus With Kale Tomatoes And Beans Recipes

GRILLED OCTOPUS WITH KALE, TOMATOES, AND BEANS

Steps:

• Place octopus and wine in a large pot. Peel 2 garlic cloves; add to pot. Add enough water to cover by 2". Bring to a boil, reduce heat to medium, and simmer until octopus is tender, about 1 hour. Transfer to a plate; let cool. Cut octopus into 4" pieces. Remove as much of slippery outer purple coating as possible without removing suction cups.
• Meanwhile, preheat oven to 500°F. Place remaining garlic cloves and rosemary in a large roasting pan. Add whole tomatoes, drizzle with 3 tablespoons oil, and season lightly with salt and pepper. Toss to coat. Roast 30 minutes, stirring occasionally, until tomatoes are blistered and slightly charred. Let cool. Peel garlic.
• Toast coriander seeds in a small skillet over medium heat, stirring often, until aromatic and slightly darkened in color, about 3 minutes. Let cool. Place in a resealable plastic bag. Using a rolling pin or the bottom of a skillet, coarsely crush seeds. Whisk together coriander, 3/4 cup oil, and vinegar in a small bowl. Season vinaigrette to taste with salt and pepper. Set aside
• Heat remaining 2 tablespoons oil in another large pot. Working in batches, add kale and cook until softened and slightly browned, adding additional oil by tablespoonfuls if dry. Season to taste with salt. Transfer kale to a large bowl and toss with 1/4 cup of coriander vinaigrette.
• Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Warm 3 cups cooked beans in a small pot with 1/4 cup of vinaigrette. Toss octopus with half of remaining vinaigrette; grill until charred, about 3 minutes per side.
• Divide tomatoes, garlic, kale, and beans among plates. Top with grilled octopus, drizzle with some vinaigrette, and season to taste with salt and pepper.

GRILLED OCTOPUS WITH CELERY AND CANNELLINI BEAN SALAD

Steps:

• To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. (This part can sooooooo be done ahead.)
• To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.
• Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.
• In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil.
• Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the beans by about 2 inches.
• Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off.
• Season the water generously with salt and let sit for 15 minutes. Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard. Yield: 2 1/2 cups cooked beans.

CHARRED OCTOPUS AND WHITE BEAN SALAD

Steps:

• For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
• Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

GRILLED OCTOPUS WITH GIGANTE BEANS AND OREGANO

Steps:

• Sprinkle octopus with salt and freshly ground black pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes. Add wine, onion, garlic, cinnamon stick, and bay leaf to pot; bring to boil. Reduce heat to medium-low, cover, and simmer until octopus is very tender when pierced with fork, about 2 hours. Using tongs, transfer octopus to rimmed baking sheet and cool. If desired, rub off outer skin from octopus and discard. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Cut octopus tentacles crosswise into 1/2-inch-thick slices. Place on platter and brush with 2 tablespoons oil; sprinkle with salt and pepper. Grill octopus slices until heated through, about 2 minutes per side. Transfer to bowl and add remaining 2 tablespoons olive oil, red wine vinegar, and oregano; toss to coat.
• Place Gigante beans in large shallow bowl. Top with octopus mixture and serve.

GRILLED OCTOPUS WITH CHICKPEAS AND OREGANO

Steps:

• For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
• For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
• For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
• Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
• In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.

GRILLED OCTOPUS

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

Steps:

• Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.