OctopusSalad_ArbequinaEVOO
Ingredients

2 ¼ lb. octopus
4 Tbs. Seasons Arbequina Extra Virgin Olive Oil
1 small white onion, roughly chopped
4 cloves garlic, chopped
2 sprigs fresh rosemary
½ cup white wine
Juice of 1 lime
2 avocados, cut into bite size pieces
2 cups cherry tomatoes, washed and halved
4 cups arugula

Dressing

⅓ cup Seasons Cilantro & Red Onion Infused Olive Oil
1 lime, zest and juice
2 tsp. Edmund Fallot Dijon Mustard [Available at Seasons]
2 Tbs. fresh cilantro, chopped
⅛ tsp. Seasons Himalayan Pink Premium Salt
⅛ tsp. Seasons Pepe e Aglio

Directions

Heat 2 Tbs. of Arbequina Extra Virgin Olive Oil in a large pan. When hot, add onions, garlic, and rosemary sprigs. Sweat onions and garlic for 3 minutes, then add octopus, wine, and lime juice. Cover and turn to low. Simmer covered for 30 minutes, or until octopus is done.

To test for doneness, pierce the tentacle with a sharp knife. If it cuts easily, it is done. If not, continue to cook, checking every 5 minutes until done. Use tongs to remove the octopus from the pan. Let octopus rest until cool enough to handle.

Preheat grill on high. Coat octopus with remaining 2 Tbs. of olive oil and grill over high heat until slightly charred, approximately 2 minutes per side. When cool enough to handle, cut tentacles off and cut body into bite-size pieces.

Whisk all vinaigrette ingredients together in a small stainless bowl.

Combine avocado, cherry tomatoes, arugula, grilled octopus, and vinaigrette in a large stainless steel bowl and toss gently to combine.

Divide into 4 serving plates to serve.