Grilled Octopus--MP Taverna

Ingredients

• Octopus

  Mollusks, common, raw

  32 oz or 907g

• Garlic

  Raw

  6 cloves, minced or 18g

• Bay leaf

  Spices

  333 ⅓ tsp, crumbled or 200g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Pigeon peas

  (red gram), mature seeds, raw

  2 cup or 410g

• Onions

  Sweet, raw

  1 onion or 331g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Sun-dried tomatoes

  10 piece or 20g

• Parsley

  Raw

  1 tbsp or 4g

• Dill

  Fresh

  1 tbsp or 0.6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  1 tbsp or 15g

• Home recipe salad dressing

  Vinegar and oil

  100g

• Garlic

  Raw

  6 cloves, minced or 18g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Salt

  Table

  ½ tsp or 3g

• Peppercorn

  Whole peppercorns, black

  ⅛ tsp or 0.3g

• Lemon juice

  Raw

  ¼ cup or 61g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. (source: https://www.michaelpsilakis.com/octopus-with-chickpea-salad/)
2. Sear the legs in batches of two, to avoid overcrowding the pan. Season the legs liberally with kosher salt and pepper. Place a large skillet over the highest heat and let it get smoking hot. Film the pan with a little blended oil and add two of the legs, tentacle side down. Sear, turning, to a reddish brown, 1-2 minutes. Transfer to a Dutch oven or roasting pan and sear the remaining legs, returning the pan to super hot each time. Preheat the oven to 375°F. Add the garlic, bay leaves, and chile flakes and cover with the lid or aluminum foil. Braise for 1 to 1 ½ hours, depending on the size of the octopus, until fork-tender.( Do this the night before if you like) Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. In a large boil, combine the Chickpea Confit, black-eyed peas, red onion, scallions, sun-dried tomatoes, parsley, and dill. Season with kosher salt and pepper and drizzle with lemon and olive oil. Toss the salad mixture thoroughly and transfer to a large platter. Grill or pan-grill the octopus legs briefly to char and warm. Transfer legs onto the salad. Drizzle the legs generously Ladolemono scatter with fresh herbs.