Charred Octopus with Blood Orange and Fennel Salad
Equipment
- Grill or cast-iron skillet
- Large mixing bowl
- Sharp knife
Ingredients
- 2 pounds octopus tentacles, cleaned
- 3 blood oranges, peeled and segmented
- 2 fennel bulbs, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes
Instructions
- Pat the octopus tentacles dry and toss them with 2 tablespoons of the olive oil, salt, and black pepper.
- Heat a grill or large cast-iron skillet over high heat until very hot. Place the tentacles on the surface and cook for 3 to 4 minutes per side until charred in spots and heated through.
- While the octopus cooks, combine the sliced fennel, blood orange segments, and chopped parsley in a large bowl.
- Whisk the remaining olive oil with the lemon juice and red pepper flakes, then pour over the fennel mixture and toss to coat.
- Slice the charred octopus into manageable pieces and arrange on top of the salad. Serve right away.
Notes
Slice the fennel as thinly as possible so it stays crisp rather than wilting under the dressing. If your octopus is very large, give it an extra minute or two on the hottest part of the grill to ensure good char without drying it out. Leftovers keep in the fridge for one day, though the fennel softens; refresh with a squeeze of lemon before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill or cast-iron skillet, Large mixing bowl, Sharp knife
Cuisine: Mediterranean
Equipment: Grill or cast-iron skillet, Large mixing bowl, Sharp knife