Insalata Di Polpo Octopus Salad Recipes

GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)

Grilled Octopus Salad (Insalata di Polipo) image

Provided by Food Network

Time 3h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
2 cups full-bodied red wine, such as Chianti or Sangiovese
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 sprigs fresh thyme
1 bay leaf
4 cloves unpeeled garlic, crushed
3 tablespoons extra-virgin olive oil
1 lime, juiced
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 bunch mint, stems removed, leaves torn into pieces
1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper
2 endives with core removed, julienned
3 cups julienned radicchio leaves
2 cups cooked chickpeas or gigante beans

Steps:

Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

ENSALADA DE PULPO: OCTOPUS SALAD

Ensalada de Pulpo: Octopus Salad image

Provided by Food Network

Categories side-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 (5 pound) octopus
2 bay leaves
2 lemons, cut in half, plus 2 more juiced
3 peppercorns
1/2 cup white wine
Hot pepper sauce
1 pound squid, cleaned, tubes only, tentacles reserved for another dish
1 red tomato, medium dice
1 yellow tomato, medium dice
1 red onion, small dice
4 scallions, sliced
2 cups cooked garbanzo beans (chickpeas)
1/4 cup pitted Kalamata olives, sliced
1/4 cup olive oil, plus 1/4 cup
3 tablespoons red wine vinegar
1 tablespoon chopped basil
1 tablespoon chopped cilantro
Salt and freshly ground black pepper
5 annatto seeds
4 garlic cloves, sliced
2 (14-ounce) cans hearts of palm, drained and quartered lengthwise

Steps:

In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside. In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.;

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