Recipe Categories
Seafood
Octopus

Lynn's BBQ Octopus Kabobs Beet Salad

2 lb Baby octopus - (abt 20 to 30 pieces)
1 x Orange juiced and zested
2 tbl Toasted almonds
5 tbl Extra-virgin olive oil divided
1 tbl Crushed red pepper flakes
4 x Bamboo skewers soaked in water
1/4 cup Fennel leaves roughly chopped
2 cup Baby beet tops washed, spun dry, and cut chiffonade
    Sea salt to taste

 Method :
Preheat barbecue or grill.
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.
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. Thread octopus evenly onto 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side.
Meanwhile, 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.
This recipe yields 4 servings.