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Ingredients
- 2 lb Baby octopus - (abt 20 to 30 pcs)
- 1 x Orange juiced and zested
- 2 Tbsp. Toasted almonds
- 5 Tbsp. Extra-virgin extra virgin olive oil divided
- 1 Tbsp. Crushed red pepper flakes
- 4 x Bamboo skewers soaked in water
- 1/4 c. Fennel leaves roughly minced
- 2 c. Baby beet tops washed, spun dry, and cut chiffonade Sea salt to taste
Directions
- Preheat barbecue or possibly grill.
- Place octopus in 4 qts cold water and add in 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 min till tender. Drain and rinse and allow to cold.
- In a mixing bowl, stir together orange zest, almonds, 2 Tbsp. extra virgin olive oil, crushed red pepper and fennel leaves. Add in cooled octopus and let stand 25 min till coals are warm and ready. Thread octopus proportionately onto 4 skewers and place over coals. Cook till crispy and slightly charred, about 5 min per side.
- Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile. Drizzle with remaining marinade and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 171 | 58% |
| Total Fat 19.33g | 24% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 3mg | 0% |
| Potassium 72mg | 2% |
| Total Carbs 2.89g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.93g | 1% |
| Protein 28.37g | 45% |
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