BRAISED AND CHARRED OCTOPUS TACO

Braised and Charred Octopus Taco image

Provided by Amy Pottinger

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 38

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3 pounds baby octopus
One 750-ml bottle red wine
One 32-ounce carton chicken stock
3 carrots, coarsely chopped
1 head garlic, coarsely chopped, plus 4 cloves
1 yellow onion, coarsely chopped
1 shallot, coarsely chopped
Salt and black pepper
Red pepper flakes
2 tablespoons olive oil
Juice of 1 lemon
2 cups arugula
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and black pepper
1 tablespoons olive oil
1 clove garlic
Juice of 1 to 2 lemons
1 can black olives
1 jar Kalamata olives
1/2 jar green olives
1/2 cup pistachios
1/4 cup fresh basil leaves
Pinch red pepper flakes
Salt and black pepper
2 cups white vinegar
2 tablespoons sugar
1 tablespoon salt
Pinch red pepper
5 or 6 carrots, shaved on a mandolin
3 Thai chiles
16 ounces Greek yogurt
Juice of 2 lemons
3 cloves garlic
Salt and black pepper
Pinch red pepper flakes
Corn tortillas, for serving

Steps:

For the octopus: Add the octopus, red wine, chicken stock, carrots, 1 head garlic, onion, shallot and some salt, black pepper and red pepper flakes to a large stockpot. Bring to a simmer and cook for 20 minutes. Drain and set aside.
Heat 2 tablespoons olive oil in a large skillet over high heat. Add the octopus, 4 garlic cloves, lemon juice and some salt and pepper. Saute for 4 to 5 minutes.
For the arugula salad: Toss together the arugula, mustard, olive oil, vinegar and some salt and pepper in a bowl.
For the olive tapenade: Add the olive oil, garlic and lemon juice to a food processor and pulse to blend. Add the black olives, Kalamata olives, green olives, pistachios, basil, red pepper flakes and some salt and pepper. Pulse to a chunky puree.
Add 1/2 cup of the tapenade to the arugula salad.
For the pickled carrots: Bring the vinegar, salt and sugar to a low simmer in a small saucepan. Add the carrots and Thai chiles and simmer for 8 to 10 minutes. Drain and let cool.
For the zesty yogurt: In a food processor, blend the yogurt, lemon juice, garlic, a decent amount of salt, and a pinch each of black pepper and red pepper flakes.
To plate: Top a tortilla with arugula salad followed by 3 to 4 baby octopus and some pickled carrots. Drizzle with zesty yogurt.