Barbecued Octopus With Grilled Escarole And Mint

Serving Size : 4
Ingredients

for prepare Barbecued Octopus With Grilled Escarole And Mint

:

Amount	Measure	Ingredient - Preparation Method
1		octopus - - (3 to 5 lbs), with
sac, eyes, and red skin removed barbecued octopus with grilled escarole and mint
1/2	cup	virgin olive oil
juice and zest of 1 lemon barbecued octopus with grilled escarole and mint
1	tablespoon	crushed red pepper flakes
1	bunch	fresh oregano - roughly chopped
1	tablespoon	freshly-ground black pepper
2		escarole heads
1/2	cup	fresh mint leaves

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5696)

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