Ingredients
- 3 cups (720 ml) Florida orange juice
- 2 cups (480 ml) White wine
- ¼ cup (60 ml) White wine vinegar
- ½ cup Carrot, 1” diced
- ½ cup Onion, 1” diced
- ½ cup Celery, 1” diced
- 1 each Bay leaf
- 1 tsp Peppercorns
- 2 lb Octopus, small size, head removed
- 1 cup Olive oil
Pequillo Pepper Vinaigrette
- ¼ cup Florida orange juice
- 2 Tbsp Florida orange zest
- ½ cup Pequillo peppers*
- 2 Tbsp Sherry vinegar
- 2 Tbsp Olive oil
- to taste Salt and pepper
Purple Potato Salad
- 3 cups Purple potatoes, boiled, peeled, ½” diced**
- 2 Tbsp Olive oil
- 1 Tbsp Sherry vinegar
- 3 Tbsp Chives
- to taste Salt and pepper
*Available at specialty markets, or substitute roasted red peppers
**Available at specialty markets, or substitute Yukon potatoes
Preparation
Combine Florida orange juice, white wine, white wine vinegar, carrot, onion, celery, bay leaf and peppercorns in large pot. Bring to simmer and cook for 10 minutes. Add octopus and cook for 1½ hours. Remove octopus from cooking liquid and toss with olive oil. Reserve.
While octopus is cooking, prepare Pequillo Pepper Vinaigrette: Combine Florida orange juice, Florida orange zest, pequillo peppers and sherry vinegar in blender. Blend until smooth and slowly drizzle in olive oil. Season with salt and pepper, to taste. Reserve.
For Purple Potato Salad, combine purple potatoes, olive oil, sherry vinegar and chives. Season with salt and pepper to taste.
Grill octopus over medium-high grill until charred and crispy. Serve over Purple Potato Salad and drizzle with Pequillo Pepper Vinaigrette.
