I finally figured out how to transform the rubbery “look” of octopus into a tender delicacy. Here it is:
Prep time: 10 minutes (pesto) and 45 minutes (for boiling octopus)
Serves: 4 (as an appetizer)
First, make the Red Bell Pepper Pesto-
Ingredients for Red Bell Pepper Pesto:
2 red bell peppers
2 garlic cloves, hearts removed
3/4 cup raw, slivered almonds
3 to 5 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon white wine vinegar
1/4 teaspoon crushed red chili pepper flakes
1/4 teaspoon ground paprika
1/3 cup cold water
Salt and ground black pepper, to taste
Directions:
1. Lay the bell peppers and garlic on a baking sheet lined with parchment paper.
2. Transfer the baking sheet to an oven rack positioned 6 inches away from oven top broiler element.
3. Broil the peppers and garlic until charred – about 7 minutes; turn them over and grill the other side.
4. When peppers and garlic are charred, transfer them to a cold plate; set aside to cool.
5. When peppers are cool enough to handle, peel them and discard skins. Remove and discard stems and seeds.
6. Transfer peppers and remaining ingredients to a food processor; process until a paste (pesto) forms.
7. Using a spoon, taste the pesto. If it is too thin, cover the food processor and add 2 more tablespoons olive oil in a thin stream. Taste again and, if needed, adjust salt & pepper levels.
8. Transfer the pesto to a glass or porcelain jar, cover and refrigerate.
Meanwhile, prepare the octopus:
Ingredients for the Octopus:
1 whole octopus (fresh or frozen and thawed)
2 tablespoons olive oil, to oil baking sheet
Mint leaf sprigs, as garnish
Directions:
1. In a 6-quart saucepot, bring water to a boil.
2. Add the octopus to the boiling water and boil for 45 minutes. It will look like this:
3. After 45 minutes, prepare a large bowl of cold water with ice cubes.
4. Using tongs, carefully lift octopus from boiling water and immediately transfer it to the ice bath:
5. Wait 5 minutes for the octopus to cool. After it has cooled, drain the water from the octopus. Face down, the octopus will look like this:
6. Turn the octopus face-up. It will look like this (I know it looks kinda gross, but bear with me):
7. Cut off the head and discard it.
8. Cut all the tentacles in a vertical manner (do not discard any flesh) and place them on an oiled baking sheet lined with aluminum foil.
9. Remove the fatty, purple skin (on the underside only- do not remove the suction cups) to expose the white flesh. The octopus legs will look like this:
10. Brush the octopus tentacles with olive oil; sprinkle them with salt and ground black pepper.
11. Place the baking sheet with octopus on an oven rack positioned 6 inches below top broiler element.
12. Broil/grill the octopus for 12 to 15 minutes.
13. After 12 to 15 minutes, transfer the octopus to a plate & garnish with mint leaves.
14. Serve immediately with Red Bell Pepper Pesto.
Did you bear with me? Here’s our final delicacy:
Wine Pairing Suggestion: Chilled Chardonnay or Pinot Grigio.
Text and Photographs ©2017 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
