Monday, May 4, 2015: Grilled Octopus with Olives and Chiles by Chef Chris Nicosia

Grilled Octopus with Olives and Chiles

4-6# Spanish/Mediterranean Octopus 

2 cups white wine

1 each onion

4 each bay leaf

2 tbsp sea salt

3 each wine corks

1/4 cup garlic, sliced

6 sprigs fresh marjoram

1/2 cups extra virgin olive oil

4 cups arugula

3 each spicy chiles, such as fresno, sliced thinly

1 cup mixed marinated olives

3 each lemons, cut in half

1/4 cup extra virgin olive oil

salt and pepper to taste

In a large pot (12 qt), bring 6 qts. water, wine, onions, bay leaf, sea salt, and wine corks to a boil

gently lower octopus into pot and bring to a boil reduce heat to a simmer, and simmer for about 90 minutes

remove octopus from pot and place on a sheet pan, and allow to cool for 10 minutes

separate tentacles from body of the octopus, and peel the skin (optional) leaving the tentacles in tact

in a mixing bowl, combine the garlic, olive oil, and marjoram

add cleaned octopus and marinate in the refrigerator for at least 2 hours

prepare a hot grill, and season octopus with salt and pepper

grill 4 lemon halves, cut side down, to get a char

remove lemons from grill and set aside

heat olives on grill in foil or in a pan

grill octopus over hot flame until desired char

in a mixing bowl, mix arugula and sliced chiles with the juice of one lemon and olive oil

season with salt and pepper

place arugula salad on a large serving plater

arrange grilled octopus over the arugula salad

garnish with warm olives, grilled lemon halves, and a final drizzle of olive oil