Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 octopus 3 to 5 pounds, with sac, eyes and red skin removed
  • 1/2 cup virgin olive oil
  • Juice and zest of 1 lemon
  • 1 tablespoon crushed red pepper flakes
  • 1 bunch fresh oregano, roughly chopped
  • 1 tablespoon freshly ground black pepper
  • 2 heads escarole
  • 1/2 cup fresh mint leaves

Directions

Preheat grill or barbecue.

Place octopus in cold water with a cork and bring to a boil. Lower heat to low boil and cook 35 to 40 minutes until tender. Remove, rinse and cut into 4 pieces.

In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper. Marinate octopus pieces for 10 minutes and place on a grill. Cook until crispy and slightly charred, about 5 minutes per side.

When octopus goes on grill, clean escarole of flimsy outer leaves. Cut in half lengthwise and rinse well to remove grit. Place cut side down on grill and cook until lightly charred, about 3 to 4 minutes on one side. Turn and cook 2 more minutes and remove.

Remove octopus and replace in marinade, cut into bite-sized pieces with scissors and pour over escarole, sprinkle with fresh mint and serve.

IDEAS YOU'LL LOVE

Octopus Luau

Octopus Ceviche

Octopus Salad

Recipe courtesy of Mario's

Octopus Salad

Recipe courtesy of Ben Sargent

Octopus Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Octopus Stew

Recipe courtesy of Emeril Lagasse

Octopus and Potato Salad

Recipe courtesy of David Rocco

Octopus in Tomato Sauce

Recipe courtesy of David Rocco

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here