Baby Octopus Spiedini with Beet Green Salad

Name: Baby Octopus Spiedini with Beet Green Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps toasted almonds; 473 milliliters baby beet tops, washed, spun dry and chiffonade; 4 bamboo skewers, soaked in water; 1 Tbsp crushed red pepper; 2 Tbsps extra virgin olive oil plus 3 tablespoons; 59 milliliters fennel leaves, roughly chopped; 907 grams baby octopus (20 to 30 pieces); 1 orange juiced and zested; 4 servings Sea salt

Need a gluten free, dairy free, and primal main course? Baby Octopus Spiedini with Beet Green Salad could be a tremendous recipe to try. One serving contains 296 calories, 36g of protein, and 12g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of sea salt, baby beet tops, orange zest, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.

Instructions

Preheat barbecue or grill.

Equipment you will use

Grill

Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 minutes until tender.

Ingredients you will need

Octopus

Water

Wine

Drain and rinse and allow to cool. In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves.

Ingredients you will need

Red Pepper Flakes

Orange Zest

Olive Oil

Almonds

Fennel

Equipment you will use

Mixing Bowl

Add cooled octopus and let stand 25 minutes until coals are hot and ready. Thread octopus evenly on to 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side. Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile.

Ingredients you will need

Orange Juice