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Mauro’s Grilled Octopus with Fennel and Orange |
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Serves: 4 Print this Recipe(Insalata di Polipo) Category: Calamari, Octopus, and Conch Fennel and orange salad is a classic Sicilian dish. In this creative recipe from my friend Chef Mauro Mafrici, the refreshing salad is topped by crisp grilled octopus. Be sure to slice the fennel as thin as possible, with a sharp knife, a mandoline, or the very fine blade of a food processor. Octopus may look intimidating, but they need little effort to prepare. When cooked right, they are mild tasting and pleasantly chewy. Octopus is usually sold in supermarket fish departments or fish markets frozen or thawed. If purchased frozen, thaw it in a bowl of cold water, changing the water several times. This recipe is typically made with small octopus weighing about 6 ounces each. One large octopus can be substituted if the small ones are not available. 4 to 8 baby octopus, about 6 ounces each, or 1 large octopus, about 21/2 pounds 5 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 2 tablespoons coarsely chopped flat-leaf parsley Salt and freshly ground black pepper 1 medium fennel bulb 1 tablespoon freshly squeezed lemon juice, or to taste 2 or 3 navel oranges, peeled and sectioned 1 cup mild black olives, such as Gaeta 1 Check the base of the octopus to see if the hard, round beak has been removed. Squeeze it out if necessary. Bring a large saucepan of water to a boil. Add the octopus and simmer until tender when pierced with a knife, 30 to 60 minutes. Rinse and dry the octopus. Cut large octopus into 3-inch pieces. 2 In a bowl, combine the octopus with 3 tablespoons of the oil, the garlic, parsley, and a pinch of salt and pepper. Let marinate 1 hour up to overnight in the refrigerator 3 Slice off the base of the fennel and trim off any bruised spots. Remove the green stems, reserving the feathery green leaves, if any, for garnish. Cut the fennel into quarters lengthwise and trim away the core. Slice the quarters crosswise into very thin slices. You should have about 3 cups. 4 In a medium bowl, whisk the remaining 2 tablespoons of the oil, lemon juice, and salt to taste. Add the fennel, orange sections, olives, and fennel leaves, if available, and toss gently. 5 Place a barbecue grill rack or broiler pan about 4 inches from the heat. Preheat the grill or broiler. When ready, grill or broil the octopus, turning once, until browned and crisp, about 3 minutes per side. 6 Arrange the fennel salad on four plates and top with the octopus. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mauro’s Grilled Octopus with Fennel and Orange comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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