Grilled Octopus
Serves 8
Ingredients Preparation
Octopus
1 3-5 lbs. Octopus
1 cup Kosher Salt
1 oz. Olive Oil
Salt and Black Pepper to taste Octopus
Scrub the entire octopus thoroughly with
kosher salt to remove the exterior gel. A salt
slurry will develop while scrubbing.
Rinse thoroughly and place in boiling water.
Reduce to a simmer and cook for 30-90
minutes depending on the size of the octopus
until knife tender.
Individually remove the tentacles close to the
head and discard the head. Oil, salt and pepper
the tentacles and place on a very hot grill until
brown on the outside, approximately 2 minutes
per side.
Cut into pieces and set aside.
Romesco Sauce
1 Large Shallot (medium diced)
1 oz. Grape Seed Oil
2 oz. Extra Virgin Olive Oil
1 Tbs. Aged Sherry Vinegar
2 Red Bell Peppers (de-seeded, ribs
removed and roasted)
1/3 pt. Marcona Almonds (toasted)
1 clove Small Garlic
Salt and Black Pepper to taste
Fava Beans
1 cup Kosher Salt
1 gallon Water
60 Fava Beans (skin on)
4 Tbs. Butter
1 Tbs. Water
Pancetta (small diced)
Garnish
6 ea Scallions (bias cut)
To make the buerre fondue whisk butter into
the simmering water until emulsified.
Before serving heat the fava beans in the buerre
fondue.
Cook the pancetta until brown but still tender.
Assembly
Spread some romesco sauce on a plate. Arrange
the octopus on top and garnish with the fava
beans, scallion and pancetta.
Wine Match
Albariño, Do Ferreiro, Cepas Vellas, Rias Baixas,
Spain, 2013
Romanesco Sauce
Sweat the shallot until translucent in grape
seed oil then chill in a refrigerator.
Blitz all the ingredients in a blender until
smooth.
Fava Beans
Combine salt and water and bring to a boil.
Blanch the fava beans for 4 minutes, remove
and chill in ice water then immediately remove
the outer skin and save the inner bean.
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DIANA DELUCIA
This is an excerpt from Golf Kitchen, a cook book
surrounding the Private Golf Club and Resort Industry.
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Volume 3 • Issue 39
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