Recipe courtesy of Anthony Fiorini
Episode: Farm to Table
Print
Total:
1 hr 15 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Octopus:
  • Tentacles from one 4-to 6-pound fresh octopus
  • 1 cup sherry vinegar or red wine vinegar 
  • 1 cup red wine 
  • 1 cinnamon stick 
  • 2 star anise pods 
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon fennel seeds 
  • 1 bay leaf 
  • A few sprigs fresh parsley (can also use basil or oregano)
  • A few sprigs fresh thyme (can also use basil or oregano)
Chickpea Salad:
  • 4 cups fresh or canned cooked chickpeas
  • 1/2 small red onion or 1/2 large red onion, sliced
  • 1/2 poblano pepper, minced 
  • Zest of one lemon, plus 1/4 cup lemon juice 
  • 1/4 cup lime juice 
  • Zest of one orange, plus 1/4 cup orange juice 
  • 1/2 cup extra-virgin olive oil 
  • 1 cup chopped romaine hearts 
  • 1 cup arugula 
  • 2 tablespoons fresh basil, chopped
Salsa Verde:
  • 1/2 bunch fresh basil
  • 1/2 bunch fresh parsley 
  • 2 cloves garlic 
  • 3 to 4 tablespoons extra-virgin olive oil 
  • Salt and pepper 

Directions

For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.

Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.

Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.

For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.

For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.

Serve the salsa verde over the chickpea salad and octopus.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Octopus in Tomato Sauce

Recipe courtesy of David Rocco

Braised Oxtail

Recipe courtesy of Russell Simmons

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Octopus with Spicy Tomato Linguine

Recipe courtesy of Lisa Ludwinski

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Braised Pork Tacos

Recipe courtesy of Rachael Ray

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Braised Cabbage

Recipe courtesy of Michael Symon

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here