Octopus Panzanella
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Whole Cloves2 cloves
Garlic (peeled and smashed)1 cup
Freshly Grated Parmesan2 cups
Cherry Tomatoes (halved)1 cup
Basil Leaves (fresh)1.5 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Combine the cloves, carrots, garlic, shallot, wine and 2 cups water in a medium Dutch oven or sauce pan
2
Place over medium-high heat and bring to a simmer
3
Meanwhile, rinse the octopus
4
Remove the head just above the eyes and then make a cut just below the eyes to remove them completely
5
Dip the ends of the octopus tentacles in the simmering wine mixture for a few seconds
6
Remove and then dip them again
7
Repeat once more for a total of 3 times; this will curl the tips for a very pretty result
8
Submerge the octopus tentacles and the head in the wine mixture, adding more water if needed to cover the octopus
9
Reduce the heat to low and simmer gently, covered, until the tip of a paring knife goes into the thickest part without much resistance, about 1 hour 45 minutes
10
Allow the octopus to cool for 30 minutes in the liquid before transferring to a plate to cool completely
11
When cool enough to handle, use a piece of paper towel to wipe the skin away
12
Cut the base into individual legs
13
Heat a grill pan over medium-high heat
14
Drizzle the octopus legs and head with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt
15
Place on the hot grill and cook until charred in a few spots, about 4 minutes per side
16
Set aside to cool
17
Preheat the oven to 400 degrees F
18
Place the bread cubes, Parmesan, 4 tablespoons oil and 1/4 teaspoon salt in a medium bowl
19
Mix well to coat
20
Scatter the cubes on a baking sheet and bake until golden brown and crispy, about 12 minutes
21
Add the toasted cubes back to the bowl along with the arugula, tomatoes and olives
22
Tear in the basil
23
Drizzle the lemon juice and the remaining 1/3 cup oil around the edge of the bowl and toss well to marry all the ingredients
24
Chop the octopus into bite-size pieces and add them to the salad along with 1/8 teaspoon salt
25
Toss one more time and serve