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Baby Octopus Spiedini with Beet Green Salad

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  • 2 lb Baby octopus; 20-30 pieces
  • 1 Orange; juiced & zested
  • 2 tb Almonds; toasted
  • 2 tb Extra virgin olive oil; plus 3 T
  • 1 tb Crushed red pepper
  • 4 Bamboo skewers; soaked in water
  • 1/4 c Fennel leaves; roughly chopped
  • 2 c Baby beet tops, washed, dried; chiffonade
  • Sea salt


Preheat barbecue or grill.
Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool. 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 coals are hot and ready. Thread octopus evenly on to 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes 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.
Yield: 4 servings Recipe By : MOLTO MARIO
Posted to MC-Recipe Digest V1 #284
Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST)
From: Sue <>