Recipe courtesy of Mark Noguchi
Episode: Oahu
Print
Total:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Octopus: 
  • 1/4 cup extra-virgin olive oil
  • One 2-pound octopus, cleaned and pounded to tenderize
  • 2 chile de arbol peppers
  • 1 head garlic, halved across the equator
  • 1 Meyer lemon, halved across the equator
  • 1 yellow onion, halved across the equator
Salad:
  • 1 cup baby romaine lettuce, thinly sliced
  • 1 cup tatsoi (Asian dark-leafed mustard salad green)
  • 1 ounce smoked pork, thinly sliced
  • 1 Japanese cucumber, thinly sliced
  • 1 clove garlic, grated
  • 1 red onion, thinly sliced
  • Extra-virgin olive oil
  • Red wine vinegar
  • Salt and freshly ground black pepper 
  • Salt and freshly ground black pepper
  • Flaxseed, for garnish
  • Fried leeks, for garnish

Directions

For the octopus: Heat a deep heavy pot until ripping hot. Add the olive oil, and when it just begins to smoke (wispy tendrils, not seven-alarm, billowing smoke), carefully, but quickly add the octopus. Add the chiles, garlic, lemon and onion. Cover and reduce the heat to low. Gently simmer until tender, 45 minutes to 1 hour. Remove the octopus, and then strain out the liquid, discarding the solids.

Preheat a grill or wood-burning grill to high heat.

Quickly char the octopus, about 2 minutes per side. Remove from the grill and divide the head from the legs, and then slice the legs thinly.

For the salad: Mix together the octopus legs, lettuce, tatsoi, pork, cucumber, garlic and onions in a large bowl. Season with oil, vinegar and salt and black pepper. Garnish with flaxseed and fried leeks.

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

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