Baby Octopus Spiedini

Barbecued baby octopus on skewers served with a salad of baby beet tops. A tasty easy bbq seafood dish.

Baby Octopus Spiedini
Barbecued baby octopus on skewers served with a salad of baby beet tops. A tasty easy bbq seafood dish
Serves: 4
  • 1 kg baby octopus
  • 1 orange, juiced and zested
  • 2 tablespoons toasted almonds
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon crushed red pepper flakes
  • 4 bamboo skewers soaked in water
  • ¼ cup fennel leaves, roughly chopped
  • 2 cups baby beet tops washed, dried, and cut chiffonade
  • sea salt, to taste
  1. Preheat barbecue or grill.
  2. Place octopus in 4 litres cool water. Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool.
  3. In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves. Add cooled octopus and let stand 25 minutes until BBQ coals are hot and ready.
  4. Thread octopus evenly onto 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side. Serve with Beet Green Salad.
For Beet Green Salad
  1. 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.
Nutrition Information
Calories: 901 Fat: 78g Saturated fat: 10g Unsaturated fat: 65g Carbohydrates: 50g Sugar: 32g Sodium: 420mg Fiber: 15g Protein: 10g

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