Directions
Grilled Octopus Puttanesca
Details
- Prep Time:
90 min - Cook Time:
15 min - Ready Time:
1 hour, 45 min
Servings
Ingredients
- 2 or 3 baby octopus
- red wine vinegar
- olive oil
- juice of 2 lemon
- kosher salt
- chopped chives
Puttanesca
- 2 cups dried Rotini pasta
- one cup chopped black olives
- 2 cloves of garlic chopped
- 2 tablespoon capers rinsed
- teaspoon of dried chilis
- 2 anchovies
- 1 1/2 cups chopped tomatos
- olive oil
- kosher salt
Directions
Start by making your grilled baby octopus, make sure you have cleaned the beaks out or have fish monger do it for you. In a pot of Red Wine Vinegar add the octopus and bring to a boil and cook for 20 min. in another bowl add the juice of two lemon and about 1 1/2 cups of olive oil and whisk together. Take the octopus out of the red wine vinegar and into the olive oil , lemon and into the fridge to cool for at least an hour if not up to three days.
Heat your grill up as hot as you can and grill the octopus for about 2 min each side until you see a little char happening. Take off and let rest. At this point you can add a little olive oil and lemon and you have an excellent tapas. For our recipe chop up the octopus into bite size pieces.
Prepare the rotini pasta according to the direction on the box and drain it off about 1 min before they say and set a side (save some of the pasta water as well ) . Now in a hot pan add some olive oil, the garlic, capers, tomatoes, chiles and olives, anchovies, a little splash of the pasta water and saute until the tomatoes are starting to break down, taste and check for seasoning, add salt if needed. Now add the chopped octopus and the pasta and a little of the pasta water and toss around until it is all comes together with the pasta.
Plate it up and ( see my photo for a suggestion) as a little treat have half a baby octopus on a skewer and finish with some chopped chives. Please don’t add any grated cheese it’s not needed and my Italian Uncle will come and slap you anyhow 
Enjoy!
Benny
