Grilled Octopus--MP Taverna

Ingredients

• Octopus

  raw

  32 oz or 907g

• Garlic

  raw

  6 cloves, minced or 18g

• Bay leaf

  dried

  333 ⅓ tsp, crumbled or 200g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Pigeon peas

  mature seeds, raw

  2 cup or 410g

• Sweet onion

  raw

  1 onion or 331g

• Scallions

  raw

  8 medium or 120g

• Sun-dried tomatoes

  10 piece or 20g

• Parsley

  raw

  1 tbsp or 4g

• Dill

  1 tbsp or 0.6g

• Olive oil

  3 tbsp or 41g

• Lemon juice

  1 tbsp or 15g

• Oil and vinegar dressing

  homemade

  100g

• Garlic

  raw

  6 cloves, minced or 18g

• Cumin seed

  1 tsp, whole or 2g

• Mustard seed

  ground

  1 tsp or 2g

• Chickpeas

  raw

  1 cup or 200g

• Salt

  table

  ½ tsp or 3g

• Black peppercorns

  whole

  ⅛ tsp or 0.3g

• Lemon juice

  ¼ cup or 61g

• Dijon mustard

  Grey Poupon

  1 tbsp or 15g

• Oregano

  dried

  1 tbsp, leaves or 3g

• Olive oil

  2 tbsp or 27g

Directions

1. (source: https://www.michaelpsilakis.com/octopus-with-chickpea-salad/)
2. Sear the legs in batches of two, to avoid overcrowding the pan. Season the legs liberally with kosher salt and pepper. Place a large skillet over the highest heat and let it get smoking hot. Film the pan with a little blended oil and add two of the legs, tentacle side down. Sear, turning, to a reddish brown, 1-2 minutes. Transfer to a Dutch oven or roasting pan and sear the remaining legs, returning the pan to super hot each time. Preheat the oven to 375°F. Add the garlic, bay leaves, and chile flakes and cover with the lid or aluminum foil. Braise for 1 to 1 ½ hours, depending on the size of the octopus, until fork-tender.( Do this the night before if you like) Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. In a large boil, combine the Chickpea Confit, black-eyed peas, red onion, scallions, sun-dried tomatoes, parsley, and dill. Season with kosher salt and pepper and drizzle with lemon and olive oil. Toss the salad mixture thoroughly and transfer to a large platter. Grill or pan-grill the octopus legs briefly to char and warm. Transfer legs onto the salad. Drizzle the legs generously Ladolemono scatter with fresh herbs.