If you’re feeling adventurous in the culinary department this Halloween, there’s no better ingredient to try than octopus tentacles, which can be served cinematically on a bed of lettuce, like a tiny, edible scene from a monster movie.
Care of top-rated private chef (and Thumbtack Pro) Michelle Fitzgerald, owner of Let’s Eat Sonoma, this recipe works as either an appetizer or an entree and features lemon juice, herbs and salad greens to balance out the seafood. If octopus isn’t for sale at your local market (we get it), squid is a great substitute.
Recipe: Guts & Glory
Prepare just before serving. Serves four to six.
- 1 lb octopus (tentacles only)
- 2 lemons
- 2 tablespoons black sea salt
- 1 large head red butter lettuce
- 5 sprigs thyme or parsley
- 2 tablespoons olive oil
Rinse the octopus tentacles in cold water and shake off the excess liquid. Place them on on a cutting board and cut them into four-to-six inch pieces. Set aside and let air dry for at a few minutes. Squeeze the juice of two lemons into separate prep dishes.
Warm one tablespoon olive oil in a large saute pan on medium heat for 1-2 minutes. Add octopus, juice of one lemon, half the sea salt and all of the fresh herbs.
Saute for about 5 minutes, rotating several times to ensure all sides are cooked. Tentacles should be cooked all the way through before removing from heat.
Remove the crowns from the red butter lettuce and spread the leaves apart. Place the lettuce in a salad bowl, then add olive oil, juice of one lemon and black sea salt to taste. Massage the dressing gently into the lettuce. Once leaves are completely covered, add sauteed octopus. Serve immediately.
This post is part of our 2017 Halloween recipe series. For more food and drink recipes, see all the stories here.