Grilled Octopus with Celery and Cannellini Bean Salad

Name: Grilled Octopus with Celery and Cannellini Bean Salad
Prep time: 10 h 25 min
Cook time: 10 h 25 min
Total time: 10 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters washed baby arugula; 1 bay leaf; 3 bay leaves; 4 servings Big fat finishing oil; 1 carrot, peeled; 1 carrot, peeled and cut into 1/2-inch lengths; 1 rib celery; 1 rib celery, cut into 1/2-inch lengths; 118 milliliters celery leaves; 3 celery ribs (from the light green delicate inside), cut very thin on a bias; 118 milliliters chicken stock; 1 pinch Pinch crushed red pepper; 237 milliliters dried cannellini beans, soaked overnight; 2 cloves garlic; 2 cloves garlic, smashed; 2 cloves garlic, smashed and finely chopped; 1 lemon, juiced; 4 servings Kosher salt; 454 grams baby octopus (about; 4 servings Extra-virgin olive oil; 1 Spanish onion; 1 red onion, cut in half; 1 red onion, thinly sliced; 237 milliliters red wine vinegar; 1 bundle fresh thyme

Grilled Octopus with Celery and Cannellini Bean Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 583 calories, 31g of protein, and 30g of fat. If you have carrot, olive oil, garlic, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 10 hours and 25 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Octopus

Carrot

Celery

Garlic

Onion

Salt

Equipment you will use

Sauce Pan

Frying Pan

Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes.

Ingredients you will need

Bay Leaves

Vinegar

Water

Salt

Equipment you will use

Frying Pan

Add the baby octopus and simmer for 20 minutes.

Ingredients you will need

Octopus

Remove from the liquid and let cool. (This part can sooooooo be done ahead.)

To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Onion

Salt

Equipment you will use

Frying Pan

Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.

Ingredients you will need

Stock

Celery

Garlic

Beans

Preheat the grill.

Equipment you will use

Grill

Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.

Ingredients you will need

Octopus

Cooking Oil

Equipment you will use

Grill

In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates.

Ingredients you will need

Celery Leaves

Lemon Juice

Olive Oil

Arugula

Salt

Equipment you will use

Bowl

Drizzle with big fat finishing oil.

Ingredients you will need

Cooking Oil

Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Carrot

Celery

Beans

Onion

Thyme

Water

Equipment you will use

Sauce Pan

Add water to the pan until it covers the beans by about 2 inches.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Season the water generously with salt and let sit for 15 minutes.

Ingredients you will need

Water

Salt

Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard.

Ingredients you will need

Beans