Grilled Octopus with White Beans and Radicchio
Grilled Octopus with White Beans and Radicchio
This hearty octopus salad paired with slightly bitter radicchio greens is the perfect combination to transport your guests to the coast of Italy right from your dinner table. A delightful seafood dish that is sure to impress any of you guests!
Ingredients
Directions
In a heavy bottomed 6-quart pot add the octopus tentacles, red wine, onion, carrot, celery, garlic, thyme, bay leaf, and peppercorns . Add enough water to just cover the octopus. Bring to a boil then reduce to a gentle simmer, cover with a tight fitting lid and cook for 1½ hours. Allow the octopus to cool completely in the liquid.
While the octopus is cooling prepare the white beans and radicchio. In a small bowl add ⅓ cup olive oil, red wine vinegar, parsley, olives, and red pepper flakes. Add a pinch of salt and pepper, whisk together and set aside.
Heat 2 tablespoons olive oil in a medium sauté pan over medium-low heat and cook the garlic until just fragrant, about 1 minute. Carefully add the beans and sauté for about 5 minutes. Stir in the radicchio, season with salt and pepper and continue cooking for another 5 minutes until the radicchio is just wilted. Remove to a bowl. Drizzle the dressing over the beans and radicchio and stir to incorporate evenly.
Preheat a grill to medium-high heat and lightly oil.
Remove the cooled octopus from the cooking liquid and pat dry with a paper towel, discarding the liquid. Grill the octopus until charred on all sides, about 5 minutes.
Spoon the beans and radicchio evenly among four plates and top each with 2 tentacles. Drizzle a little Colavita Extra Virgin Olive Oil overtop and serve.
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Ingredients
Directions
In a heavy bottomed 6-quart pot add the octopus tentacles, red wine, onion, carrot, celery, garlic, thyme, bay leaf, and peppercorns . Add enough water to just cover the octopus. Bring to a boil then reduce to a gentle simmer, cover with a tight fitting lid and cook for 1½ hours. Allow the octopus to cool completely in the liquid.
While the octopus is cooling prepare the white beans and radicchio. In a small bowl add ⅓ cup olive oil, red wine vinegar, parsley, olives, and red pepper flakes. Add a pinch of salt and pepper, whisk together and set aside.
Heat 2 tablespoons olive oil in a medium sauté pan over medium-low heat and cook the garlic until just fragrant, about 1 minute. Carefully add the beans and sauté for about 5 minutes. Stir in the radicchio, season with salt and pepper and continue cooking for another 5 minutes until the radicchio is just wilted. Remove to a bowl. Drizzle the dressing over the beans and radicchio and stir to incorporate evenly.
Preheat a grill to medium-high heat and lightly oil.
Remove the cooled octopus from the cooking liquid and pat dry with a paper towel, discarding the liquid. Grill the octopus until charred on all sides, about 5 minutes.
Spoon the beans and radicchio evenly among four plates and top each with 2 tentacles. Drizzle a little Colavita Extra Virgin Olive Oil overtop and serve.
