Octopus with Orange Stuffed Olives

1

If the octopus is fresh, ask the fishmonger to clean it for you. (If the octopus is not pre-cleaned, rinse it, remove the ink sac and internal organs by making a circular cut around the beak with a paring knife. Pull away the beak and the organs will come with it.) If the octopus is frozen, it should already be pre-cleaned.

2

Place the octopus in a pot and cover with cold water. Add a teaspoon of balsamic vinegar to the water. Bring to a gentle simmer for 1 - 2 hours. This is a low and slow cooking method. Do not boil. Test for doneness by inserting a knife where the head and legs meet. It should slide in easily. If it doesn’t, allow more cooking time, testing for doneness occasionally. When tender, remove from the hot water, place in a bowl and drizzle with EVOO. Let come to room temperature (about an hour). Slice the tentacles.

3

If the octopus is cooked, skip steps 1 and 2 and drizzle with EVOO.

4

While the octopus cools (or just waits for its starring role), supreme one orange. This simply means to cut the all the rind and pith off an orange then cut out each orange segment between the sections, leaving the membranes between. Set the orange supremes aside.

5

Prepare the beds of mixed greens on two plates. Drizzle with EVOO and balsamic vinegar.

6

Take out as many orange stuffed olives from the brine as you desire. This could be a half jar. It could be an entire jar. Set aside.

7

Charring the octopus on a grill delivers a greater dimension of flavor. Season the octopus, already drizzled with EVOO, with salt and pepper. Grill the tentacles 3-4 minutes a size. The octopus is already cooked, so charring goes quickly.

8

Arrange the octopus, orange segments, and orange stuffed olives on each bed of mixed greens.

9

Drizzle each plate with EVOO and balsamic vinegar and let the amazing combination of flavors and textures transport you to a magical Mediterranean location with every bite.