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Baby Octopus in Olive Oil and Lemon
This light and simple Summer salad is easy to make and fun to plate. Depending on your taste will depend on what nationality this dish become. This one is more on the line of being Italian... the herbs used when roasting the octopus will make this dish your own. Ingredients
- 1 to 2 pounds of Octopus
- ( I used 2 lbs of baby octopus...you can use larger Octopus it will just take longer and you will have to cut into chunks.)
- 1/2 t. salt
- 1 t. pepper
- 1 T. sweet paprika
- 1/4 t. cayenne pepper (opt)
- 4 to 6 chopped garlic cloves
- 1 to 2 whole lemons squeezed (for full flavor please use a veggie peeler and peel the lemons before cutting-reserve peel)
- 1/4 to 1/2 cup of olive oil
- Fresh herbs of your choice. Think of how you would like this to taste weather it will be Spanish,Greek,Italian or American old bay...etc and use those herbs
Directions
- Preheat oven to 200 degrees
- Bring one large pot of water to a boil
- Once it boils put baby octopus into the water
- let boil for no more than 30 seconds (they will curl up)
- drain in a colander/strainer
- While the octopus is draining get a roasting pan ready to lay them in by adding Any Fresh herbs...I used Thyme,Basil,( here is where the LEMON PEEL comes into use ) pepper flakes ad a bit of sea salt
- Lay the Octopus on top of the peel's and herbs cover tightly and bake for 2 hours or until it is tender.
- While octopus is roasting take all of the other ingredients and either use a mortar and pestle or a food processor to mix or smash all into a paste...adding olive oil last.
- Set aside in a large bowl
- Remove octopus from oven when tender add to the bowl and fold into olive oil,garlic and lemon sauce while it is still hot/warm.
- Serve over baby greens.
- Adding radishes give this dish a nice crunch and a great flavor.
- ENJOY
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