Polpo colla Scarola

By LeeBoruchow

Octopus is my nemesis... the single most difficult ingredient I have dealt with. This preparation for the octopus, while lengthy, has yielded the best results for me so far.

Ingredients

• 1 5 lb octopus, cleaned
• 1/2 cup virgin olive oil, plus 4 tbsp
• Juice and zest of 1 lemon
• 1 tbsp crushed red pepper flakes
• 1 bunch fresh oregano leaves, roughly chopped
• 1 tbsp freshly ground black pepper
• 2 heads escarole, cut in half
• 1/2 cup fresh mint leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 190.

Bring a large pot of water to boil. Dunk the octopus in it for 30 seconds then remove and set aside. Heat 4 tbsp of oil and a pinch of chili flakes in a large dutch oven and add the octopus. Turn to coat and add a wine cork to the pot. Cover the pot with aluminum foil tightly, and then put the lid on.

Put the dutch oven in the oven and bake for 5 hours until tender.

Preheat grill or barbecue.

In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper. When the octopus is tender, remove from the pot and cut into quarters. Add octopus pieces to the marinade and let sit for 10 minutes to 1 hour. Remove octopus from marinade and place on the hottest part of the grill. Cook until charred, about 5 mins per side.

Clean escarole of flimsy outer leaves. Place cut side down on grill and cook until lightly charred, about 3 to 4 minutes on one side. Turn and cook 2 more minutes and remove.

Remove octopus and cut into bite-sized pieces and replace in marinade. Pour octopus over escarole, sprinkle with fresh mint and serve.