Octopus

baby octopus grilled over hardwood charcoal, grilled frisee, saffron aioli

Ingredients For Octopus:

Ingredients for Aioli

4 whole baby octopus  2 egg yolks
2 750 mL bottles red wine  1/2 tsp saffron bloomed in warm water
2 carrots peeled and roughly chopped  1/4 cup lemon juice
1 onion roughly chopped  14 oz canola oil
2 stalks celery roughly chopped  salt & pepper to taste
2 bay leaves
3 sprigs thyme
2 wine corks

Ingredients For Octopus Marinade (after cooking):

1/2 tsp chili flakes
2 T fresh chopped thyme
1 T fresh chopped rosemary
1/4 c. olive oil
salt & pepper to taste

Ingredients For Frisee Lettuce

2 heads of frisee cleaned with dark top removed
2 T olive oil
salt & pepper to taste

To Clean Octopus

1. split octopus in half length wise
2. remove the beak in the center and the eyes just above

Method To Cook Octopus:

1. In a medium to large sauce pot, bring wine, vegetables and herbs to a boil, then turn down to a simmer.
2. Add the corks and then the octopus
3. Cook for 45 minutes or until tender
4. Remove from liquid and cool.
5. Once cooled, marinate the octopus and then refridgerate for up to two days.

Method To Aioli:

1. In a large mixing bowl whisk eggs
2. Slowly whisk in oil to begin creating the emulsion
3. Whisk in lemon juice and then saffron and a touch of water
4. Continue adding oil until completely emulsified

To Assemble:

1. Have grill already hot
2. Place marinated octopus on grill and cook on all sides for 4 minutes
3. Grill the frisee lettuce for two minutes, until slightly wilted
4. On a ten inch plate, place frisee in the middle and drizzle aioli around the perimeter

Place octopus on top of frisee and serve.