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When prepared with care, the octopus can be one of the best melt-in-your-mouth food choices. However, when put to the coals, the mild flavor intensifies and lends a slightly smoky flavor with beautifully caramelized skin. This one pairs perfectly with a Tito’s Grackle cocktail.
Ingredients | Serves 4
- 1 ½ lb. cooked octopus tentacles
- ½ cup cooked gigante beans
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. fresh oregano, finely chopped
- 2 Tbsp. fresh basil, finely chopped
- 1 Tbsp. fresh thyme, finely chopped
- 1 Tbsp. chives, finely chopped
- 1 Tbsp. capers, roughly chopped
- 1 Tbsp. whole-grain mustard
- 2 tsp. honey
- 4 oz. pancetta, small cubes
- 2 Tbsp. red-wine vinegar
- 1 lemon, zested and juiced
- 2 celery stalks, small dice
- 1 large shallot, small dice
- 2 cloves garlic, grated
- 2 Tbsp. extra-virgin olive oil, divided in half
- Salt and fresh-cracked black pepper
Preparation
In a medium skillet on medium-high heat, add 1 tablespoon of olive oil. Add pancetta, and cook for about 3 to 5 minutes until browned. Turn off the heat, and fold in celery, shallot and garlic. In a container, place all of the contents from the skillet, along with the capers, mustard, honey, red-wine vinegar, lemon juice and zest. Set aside, covered with a lid or plastic wrap.
Heat the grill to 400 degrees, with direct heat on a grated grill. Coat the octopus with the remaining olive oil; season with salt and pepper. Grill the octopus on all sides to create a nice char. Once the octopus is charred, add to a serving plate, and finish with a drizzle of the vinaigrette, gigante beans, and top with fresh herbs.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
