Baby Octopus Spiedini with Beet Green Salad
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Ingredients
| 2 lbs. | 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 | | 1/4 cup | roughly chopped fennel leaves | | 2 cups | baby beet tops, washed, spun dry, and cut chiffonade | | Sea salt, to taste |
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Instructions
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 tbsp. 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, approximately 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.