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Grilled Gullo Octopus Legs
Package of 2 Octopus Legs
Defrost and pour 1/3 of this dressing over legs (reserve the rest for finishing the dish). Let octopus sit in dressing a couple minutes:
Dressing
Whisk together the following:
½ shallot chopped fine
1 small garlic clove, minced
1/2 tsp grated lemon zest +juice of whole lemon
½ tsp. dried Greek or Sicilian oregano (crumbled off the branch)
2 tbs. extra virgin olive oil
Pinch sea salt and freshly ground black pepper
Assembly:
Boil ½ lb. small potatoes in salted water until soft. Our Urban Roots Mini Marble, Pee-Wees or Confetti Potatoes are perfect. If using small Yukon Gold (which also work very well,) peel and boil until soft and cut in small chunks.
6-8 oil-cured Moroccan black olives, pitted and coarsely chopped.
1 can drained white kidney or navy beans (use high quality variety packed with some salt as no-salt canned beans will be too bland)
2 tbs. chopped fresh Italian parsley
Heat a cast iron pan or grill and brush with a little oil so octopus doesn’t stick too much. Sear octopus legs all around for a lightly “charred” look. Remove, cut legs on a bias.
Arrange bed of beans and potatoes with olive pieces mixed in. Place octopus pieces on top, drizzle reserved dressing over all and sprinkle with Italian parsley
Makes 2 main course portions; 4 appetizer portions