Share :
Print
Ingredients
- 3 cups Florida Orange Juice
- 2 cups white wine
- ¼ cup white wine vinegar
- ½ cup carrot, diced into 1-inch pieces
- ½ cup onion, diced into 1-inch pieces
- ½ cup celery, diced into 1-inch pieces
- 1 bay leaf
- 1 tsp. peppercorns
- 2 lbs. octopus, small size, head removed
- 1 cup olive oil
Piquillo Pepper Vinaigrette:
- ¼ cup Florida Orange Juice
- 2 tbsp. Florida Orange zest
- ½ cup piquillo peppers*
- 2 tbsp. sherry vinegar
- 2 tbsp. olive oil
- Salt and pepper to taste
Purple Potato Salad:
- 3 cups purple potatoes, boiled, peeled and diced into ½-inch pieces**
- 2 tbsp. olive oil
- 1 tbsp. sherry vinegar
- 3 tbsp. chives
- Salt and pepper to taste
*Available at specialty markets, or substitute roasted red peppers
**Available at specialty markets, or substitute Yukon potatoes
Instructions
- Combine Florida Orange Juice, white wine, white wine vinegar, carrots, onions, celery, bay leaf and peppercorns in a large pot. Bring to a simmer and cook for 10 minutes. Add octopus and cook for 1 ½ hours. Remove octopus from cooking liquid and toss with olive oil. Set aside.
- While octopus is cooking, prepare Piquillo Pepper Vinaigrette. Combine Florida Orange Juice, Florida Orange zest, piquillo peppers and sherry vinegar in a blender. Blend until smooth and slowly drizzle in olive oil. Season with salt and pepper to taste.
- For Purple Potato Salad, combine purple potatoes, olive oil, sherry vinegar and chives. Season with salt and pepper.
- Grill octopus over medium-high heat until charred and crispy. Serve over Purple Potato Salad and drizzle with Piquillo Pepper Vinaigrette.
Share :
Print
