Best Octopus And Rice Bean Salad Appetizer Recipes

CHARRED OCTOPUS AND WHITE BEAN SALAD

Charred Octopus and White Bean Salad image

Provided by Guy Fieri

Time P14DT50m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1/4 teaspoon finely minced garlic
2 tablespoons chopped Simple Preserved Lemons, recipe follows, plus more for garnish
Juice and zest of 1 Meyer lemon (about 3 tablespoons)
Juice and zest of 1 Meyer lemon (about 3 tablespoons)
1/4 cup extra-virgin olive oil, plus extra to garnish
3 fresh basil leaves, finely julienned
Kosher salt and freshly cracked black pepper
One 3- to 4-pound octopus, cleaned
1/4 cup flakey sea salt
1 tablespoon white balsamic vinegar
Olive oil, for grilling
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
4 lightly packed cups baby arugula, washed and trimmed
1 1/2 cups cooked white beans
2 tablespoons finely sliced Fresno chile
2 radishes, finely sliced on a mandoline or with a sharp knife
1/2 red onion, finely sliced
Flaky sea salt, for garnishing
4 Meyer lemons
1/3 cup salt
Water or freshly squeezed lemon juice, to cover

Steps:

For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

GRILLED OCTOPUS WITH CELERY AND CANNELLINI BEAN SALAD

Grilled Octopus with Celery and Cannellini Bean Salad image

Provided by Anne Burrell

Time 10h25m

Yield 4 servings

Number Of Ingredients 30

Ingredients

Extra-virgin olive oil
2 cloves garlic, smashed
1 carrot, peeled and cut into 1/2-inch lengths
1 rib celery, cut into 1/2-inch lengths
1/2 red onion, cut in half
Kosher salt
Pinch crushed red pepper
1 cup red wine vinegar
3 bay leaves
2 baby octopus (about 1 pound)
Extra-virgin olive oil
1/2 red onion, thinly sliced
Kosher salt
Pinch crushed red pepper
2 cloves garlic, smashed and finely chopped
1 1/2 cups Cooked Cannellini Beans, recipe follows, or 1 can cannellini beans, rinsed
1/2 cup chicken stock
3 celery ribs (from the light green delicate inside), cut very thin on a bias
3 cups washed baby arugula
1/2 cup celery leaves
1 lemon, juiced
Big fat finishing oil
1 cup dried cannellini beans, soaked overnight
2 cloves garlic
1 bay leaf
1 carrot, peeled
1 rib celery
1 bundle fresh thyme
1/2 Spanish onion
Kosher salt

Steps:

To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. (This part can sooooooo be done ahead.)
To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.
Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.
In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil.
Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the beans by about 2 inches.
Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off.
Season the water generously with salt and let sit for 15 minutes. Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard. Yield: 2 1/2 cups cooked beans.

OCTOPUS SALAD

Octopus Salad image

Provided by Food Network

Categories main-dish

Time 2h40m

Number Of Ingredients 9

Ingredients

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

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.