Grilled Octopus with Sicilian Orange Beurre Blanc

Dalla Cucina di Laura

 "If your mother cooks Italian food, why should you go to a restaurant?" - Martin Scorsese

​I remember the first time I saw this on my Sicilian grandmother's dinner table. I was very young, and quite intrigued by the unusual, new sight on my plate. I cautiously took my first bite and was surprised by how much I enjoyed all the flavors. Octopus is still a favorite of mine to this day. I've ordered it numerous times, in a myriad of ways throughout Italy, Sicily, Greece and the States. ​
Whether boiled, braised, baked, marinated, grilled, seared or charred.. step one is to tenderize.
​This recipe reveals one guaranteed way to create a tender, tasty dish that your foodie friends will praise you for. 

Italian cuisine is born of humble roots, fresh ingredients, traditional flavors and love.
​This is for all of you, who love food as much as the Italians do.
​
  "First we eat, then we do everything else." - M.F.K. Fisher

Ingredients for the Octopus: 
​3 lbs of frozen octopus (freezing helps tenderize)
3 quarts of 100% Spring water 
1 cup of red wine
4-5 wine corks (real cork, not plastic. An enzyme in cork helps tenderize.)
​4  cloves of organic garlic, whole and peeled
​3-4 bay leaves
2 teaspoons of chopped dried Pepperoncini (crushed red pepper flakes)
​1/4 teaspoon of Celtic sea salt
​1/2 teaspoon organic dried oregano (more to taste)
​fresh organic Italian flat leaf parsley (garnish)
​fresh cracked black pepper to taste (or 20 whole peppercorns in water)
​3 organic lemons
​Imported extra virgin olive oil

**Step one is properly cleaning and prepping. This video explains exactly how:**
​Sometimes it is cleaned for you. If not, you will need to remove the beak, ink and eyes.
www.youtube.com/watch?v=3LjFG59htH0

Directions:
​Defrost frozen octopus and keep in fridge overnight.
​Remove from fridge, and rinse before prepping (video above). 

​1. Once cleaning and prep is complete. Fill a large pot with 3 quarts of Spring water, 1 cup of red wine, 3-4 bay leaves, 2 tsp of dried crushed red pepper, 4-5 wine corks, 1/2 tsp Celtic sea salt,
2 peeled garlic cloves, 2 chopped shallots,  and bring all ingredients to a boil.
​3. Blanch tentacles in boiling water three times, for 10 seconds each time. (see video)
4. Reduce heat to a simmer and cover.
Note* Octopus needs to be braised slowly. On average, a simmer of 30 minutes per pound is suggested. That depends on the pot and the heat. I found this 3 lb gem to be perfectly tender in 60 minutes sharp. Poke with a skewer or fork to test. 
​5. Remove from pot and place in large bowl or cookie sheet to cool.
​6. In a  separate bowl combine olive oil, 2 cloves finely chopped fresh garlic, pinch of salt and dried oregano. Whisk and let sit.
​7. Once octopus is cooled, gently massage the dark, gelatinous skin off each tentacle
(or leave on for a crispy charred effect when grilling.)
​8. Slice tentacles from head and brush with olive oil/garlic/oregano mixture.
​9. Over medium-high heat you can pan sear, broil or grill for 2-3 minutes per side. Once browned, remove and plate.
​10. Drizzle olive oil, fresh squeezed lemon, and fresh parsley. 
​11. Serve as an appetizer over greens, in a seafood salad with citrus vinaigrette , or as an entrée with potatoes and arugala.

​I made a Sicilian orange butter sauce for dipping which was spicy, sweet and creamy.

​Sicilian Orange Beurre Blanc - makes 1  1/2 cups- cut recipe in half for 2-3 lb octopus.
Ingredients:

• 3 sticks unsalted butter, cold.
• 1/4 cup champagne, Prosecco or white wine.
• 1/4 cup white wine vinegar
• ​1-2 tablespoons of Bono Sicilian Orange Marmalade - link provided here:
• www.bonousainc.com/products/sicilian-citrus-fruit-marmalade/
• 1 tablespoon finely chopped shallots
• 1/4 teaspoon Celtic sea salt
• 1 teaspoon fresh organic lemon juice
• 2 teaspoons red pepper flakes

Directions:

1. Cut butter into 24 tablespoons and place in a small bowl. Keep cold.
2. Bring wine and vinegar to a boil in saucepan. Add shallots, salt, and red pepper, then reduce heat to a simmer and cook until most of the liquid has evaporated. About 10 minutes.
3. On low heat, whisk 2-3 cubes of butter in at a time. 
4. Remove sauce from heat and whisk in orange marmalade and lemon juice.

​    * Octopus Serves 4 as an appetizer (two tentacles per person).

Buon Appetito Tutti!
Laura
​xx