CHARRED & TENDER OCTOPUS
Red Potatoes, Rocket, & Chili Salsa


Octopus

4 pounds Whole Octopus (Fresh)
1 Tablespoon Chili Flakes
2 Tablespoons Fresh Chopped Garlic
6 Ounces Extra Virgin Olive Oil
1 Bunch Fresh Chopped Italian Parsley
Salt & Pepper to Taste

Rocket (Arugula)

2 Bunches of Fresh Cleaned and Trimmed Rocket
1 Ounce Extra Virgin Olive Oil
Salt & Pepper to Taste

Red Potatoes

6 Red Bliss Potatoes
1 Ounce Salt
2 Ounces Extra Virgin Olive Oil


Method

Preheat the oven to 375 degrees.
Place a medium size braising pan over high heat. Place 6 ounces of Olive Oil in the pan and heat it until it begins to slightly smoke.
Add the entire 4 Pounds of Fresh Whole Octopus to the braising pan. Quickly add the Chili Flakes, Fresh Chopped Garlic, Fresh Chopped Parsley, Salt & Pepper. Evenly coat the Octopus with these ingredients. Cook the Octopus for approximately 3 – 4 minutes, the Octopus will turn a vibrant Pink Color. Turn the Octopus over and cook approximately 3 – 4 minutes longer.
Remove from the heat, cover the braising pan tightly with aluminum foil and place in the oven for approximately 30 – 40 minutes until knife tender.
While the Octopus is cooking, add 1 Ounce of Salt to boiling water and cook the 6 Red Bliss Potatoes for approximately 15 minutes, or until just tender. Cool immediately, then cut each Red Bliss Potato into _ inch round pieces.
Once the Octopus is cooked, remove it from the braising pan and set aside to cool. Strain the braising liquid into a medium sauce pan and place over medium heat and reduce it by half.
With the Octopus cooled, cut the head off and discard. Portion the Octopus into approximately 2 inch pieces.
Place a medium Teflon coated sauté pan over high heat; sear each portion until slightly golden. Remove Octopus from the pan, add 2 Ounces of Extra Virgin Olive Oil to the pan and sear the Red Bliss Potatoes until slightly golden.
Place the Red Bliss Potatoes on a serving platter, then the portioned Octopus, ladle the reduced Octopus braising liquid over them.
Place the Rocket (Arugula) in a mixing bowl, add 1 Ounce of Extra Virgin Olive Oil, Salt & Pepper, and toss.
Place the Rocket (Arugula) on top of the Octopus and serve.