Barbecued Octopus with Grilled Escarole and Mint
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Ingredients
| 1 (3) | octopus, with sac, eyes, and red skin removed | | 1/2 cup | virgin olive oil | | 1 | lemon, juice and zest of | | 1 tbsp. | crushed red pepper flakes | | 1 bunch | fresh oregano, roughly chopped | | 1 tbsp. | freshly ground black pepper | | 2 | escarole heads | | 1/2 cup | fresh mint leaves |
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Instructions
Preheat grill or barbecue. Place octopus in cold water with a cork and bring to a boil. Lower heat to low boil and cook 35 to 40 minutes, until tender. Remove, rinse and cut into 4 pieces.
In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper. Marinate octopus pieces for 10 minutes and place on a grill. Cook until crispy and slightly charred, approximately 5 minutes per side.
When octopus goes on grill, clean escarole of flimsy outer leaves. Cut in half lengthwise and rinse well to remove grit. Place cut-side down on grill and cook until lightly charred, 3 to 4 minutes on one side. Turn and cook 2 more minutes and remove.
Remove octopus and replace in marinade, cut into bite-sized pieces with scissors and pour over escarole, sprinkle with fresh mint and serve.
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