Baby Flower Octopus Grilled with Watercress Salad and Oranges
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Baby Flower Octopus 
with Watercress Salad and Oranges

baby flower octopus recipe


2 lbs. baby flower octopus
4 limes, juiced
1 cup Academia Barilla

Monti Iblei

Extra Virgin Olive Oil
1/8 tablespoon Crushed Red Chili Flake
2 tablespoon Italian Flat Leaf Parsley, chopped
1 tablespoon Rosemary, no stem, chopped
Fresh Ground Black Pepper, to taste
1 Bunch Hydro or Organic Watercress, Trimmed
1/2 Head washed Radicchio leaves
2 Oranges, segmented and juices saved
1/4 cup Toasted pine nuts
Academia Barilla 

Sea Salt flavored with Blood Orange to taste

Cooking Directions:


Put octopus into a metal bowl.  Make the dressing by taking the juice from the limes, olive oil, chili flake and chopped parsley and rosemary, combine and season to taste.  Pour one third over the octopus and cover. Refrigerate for a couple of hours. Before grilling, drain any liquid off the octopus so you don't cause a flare up on the grill.  You can season the octopus before you grill it. Grill the octopus over a medium high heat and weight it down a little bit so it gets a little bit of char.   To serve, arrange the watercress and radicchio in the center of a serving platter. Cut the octopus up in small pieces and pile in the center of the greens. Garnish the plate with the pine nuts and orange segments. Drizzle the salad. 

Optional: With the rest of the dressing, add a little bit of the Monti Iblei olive oil and fresh ground pepper, and a pinch of Academia Barilla Sea Salt flavored with Blood Orange. Serve.

Recipe by Chef D' Avico