Best Charred Octopus And White Bean Salad Recipes

WHITE BEAN AND GRILLED OCTOPUS SALAD

White Bean and Grilled Octopus Salad image

This dish, popular in northern Mexico, is a summer favorite at my house and tastes great with any grilled seafood, not just octopus. Freshly cooked beans are always best, but you can substitute canned beans; just be sure to rinse them thoroughly. You'll need two 14-ounce cans here.

Yield serves 6

Number Of Ingredients 10

Ingredients

1 pound baby octopus, tentacles attached
1/4 cup plus 1/3 cup olive oil
3 garlic cloves, minced
1/2 lime
Salt and freshly ground black pepper
3 cups cooked great northern or pinto beans
2 tablespoons chopped scallions (white and pale green parts only)
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano

Steps:

Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE

Charred Octopus Salad with Tangerine Sauce image

Provided by Bobby Flay

Time 2h40m

Yield 5 to 6 servings

Number Of Ingredients 22

Ingredients

1 bottle red wine, such as Merlot
2 heads garlic, halved
1/3 cup black peppercorns
One 2-pound octopus
4 bacon slices, cut into lardons
Tangerine Sauce, recipe follows
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup pink peppercorns, crushed
3 sprigs fresh oregano, leaves picked, for garnish
Bull's Blood microgreens, for garnish
Micro baby arugula, for garnish
Extra-virgin olive oil, for drizzling
2 cups tangerine juice
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 anchovies
1 half finger chile
Canola oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.