Serves 4
1⁄4 cup extra virgin olive oil
8 cloves garlic, peeled
1 yellow onion, roughly chopped
1-2 pounds cleaned baby octopus
1 cup red wine
1 12-ounce can whole peeled tomatoes
2 dried bay leaves
Shavings of fresh parmesan
Balsamic vinaigrette (1⁄3 vinegar to 2⁄3 extra virgin olive oil)
4 large handfuls fresh arugula
Kosher salt and fresh cracked pepper
In a medium stainless steel pot, add olive oil and sauté garlic and onions over medium heat. When translucent, add octopus and turn heat to high. Season with salt and pepper. When octopus begins to shrink, add red wine and cook until alcohol has dissipated, then add tomatoes and bay leaves. Bring mixture to a boil. Reduce heat and simmer for 1 hour or until octopus is tender (octopus can be cooked a day in advance). When it comes time to assemble salad, toss octopus with a little olive oil in a bowl, place octopus on grill, and cook until marked and heated through (2-3 minutes). Place on top of dressed arugula greens and top with freshly shaved parmesan and cracked pepper.
