Grilled Baby Octopus & Cumin-White Bean Salad

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Succulent grilled baby octopus is served on a bed of cumin bean salad. The zesty salad has jicama and cucumber for a nice texture contrast.

Ingredients

4 lb. baby octopus, cleaned
3 cups dry white wine
1 tsp. black peppercorns
1 sprig thyme
1 tbsp. coarse sea salt
1 head garlic, halved
1 med. carrot, small dice
1/2 med. onion, small dice
1 celery stalk, small dice
1/2 cup plus 2 tbsp. olive oil
2 tbsp. balsamic vinegar
Fine sea salt and freshly ground black pepper, to taste
2 bunches arugula, tough stems removed

Cumin-White Bean Salad:
1/2 lb. dried cannellini beans, soaked overnight
2 tbsp. chopped red onion
3 tbsp. diced seeded tomato
1/3 cup diced jicama
1/3 cup diced seedless cucumber
1 jalapeño pepper, minced
1 tsp. ground cumin
3 tbsp. rice vinegar
Grated zest of 1 lime
2 tbsp. freshly squeezed lime juice
1/4 cup olive oil
1 tbsp. chopped cilantro leaves
1 1/2 tsp. chopped mint leaves
Fine sea salt and freshly ground black pepper, to taste

Steps

1. Put octopus in large pot; pour in wine and about 8 cups water. Add peppercorns, thyme, salt, garlic, carrot, onion, and celery; bring liquid to a boil over high heat, then lower heat and let simmer until octopus is tender, 1-1 1/2 hr., depending on size. Periodically skim any impurities from surface.

2. Remove octopus from cooking liquid; strain liquid and return to pot over high heat. Cook until liquid reduces to 3 tbsp. Remove pot from heat and let liquid cool.

3. Put cooking liquid in a bowl; add 1/4 cup olive oil and balsamic vinegar. Whisk together; adjust seasoning, if necessary.

4. Grill octopus until charred on both sides, approximately 6 min. total.

5. Toss arugula with 2 tbsp. olive oil. Spoon bean salad in center of plates. Top with octopus and arugula. Drizzle vinaigrette around plate.

Cumin-White Bean Salad:

1. Drain beans and put in a pot with about 5 cups cold water and a pinch of salt. Bring to a boil over high heat; lower heat and let simmer, covered, until beans are tender, about 1 1/2 hr.

2. Let beans cool; toss with red onion, tomato, jicama, cucumber, jalapeño, cumin, rice vinegar, lime zest, lime juice, olive oil, cilantro, and mint. Season with salt and pepper.

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources