Confit of Octopus Panzanella Salad

I think I am in love again. After many years of being unable to find baby octopus, I now find it is
readily available flash frozen in both supermarkets in my small town of 8000 souls. I made it for
friends with a seafood and pasta dinner the other night and it was the star of the evening. I could have
had a larger salad and skipped the rest of the meal. It was that good! I don't think I will ever clean whole
squid again. Of course by my sharing this with you, I know Octopus at $3.99/lb. will become the
prawn, abalone, or calamari that will zoom in price and be too expensive to afford in the near future.
Keep this recipe a secret and we will all be able to enjoy it for years to come.


Yield: 4 Servings
	▪	Octopus:
	▪	1 1/2 cups good olive oil 
	▪	2 lemons squeezed,  save the whole squeezed lemon rinds
	▪	3 bay leaves
	▪	2 lb frozen baby octopus whole octopi(cleaned before flash freezing)
	▪	1 Tbl. Old Bay Seasoning

	▪	1/2 cup olive oil from cooking the octopus
	▪	2 garlic cloves, peeled and finely chopped
	▪	2 ounces white wine vinegar
	▪	1 teaspoon dry Greek oregano
	▪	1/2 cup finely diced scallions
	▪	1/2 cup diced flat leaf parsley
	▪	1 teaspoon dry Greek oregano
	▪	Juice of 2 lemons, freshly squeezed
	▪	1/2 loaf stale (I like Asiago cheese bread) bread like, Pugliese,
	French,  Sourdough or even Ciabatta or focaccia.
	▪	1/4 cup roasted red bell pepper, seeded and diced
	▪	1/4 cup roasted yellow bell pepper, seeded and diced
	▪	Ύ cup Kalamata olives, pitted and sliced
	▪	20 grape or cherry tomatoes,  sliced in half	
	▪	2 ounces extra virgin olive oil
	▪	2 teaspoons balsamic vinegar
	▪	Juice of 1 lemon, freshly squeezed
	▪	Salt to taste
	▪	Pepper to taste

Method: For octopus: Combine all the ingredients in a large skillet , except the octopus. Bring to a simmer (180 degrees)
and cook for 25 minutes. Turn the octopus over in the oil after about 10 minutes into the cooking
(the tentacles will be curled up. Keep simmering until the 25 minutes are up. Remove the octopus from
the skillet and allow to cool. After cooling, strain the oil from the cooking pan and reserve for the marinade,
and can also be used as a flavoring base for an olive oil and vinegar dressing.

For marinade:
Combine all ingredients in a bowl or dish fitted with a cover. Cut the octopus into bite sized pieces and
place it in the marinade. Turn to coat, cover and refrigerate overnight.

For salad: Cut the bread in 3/4 inch cubes and dip into cold water just enough to dampen. Very gently squeeze
out or pat dry the bread being careful not to form it into a mass. It should still resemble 3/4 inch
cubes. Arrange the bread pieces onto each individual salad plate and then carefully divide the rest
of the salad ingredients on top of the bread.

To serve:
Drizzle the salad with some extra virgin olive oil & balsamic vinegar and serve. You can garnish with a
slice of lemon. If you did not make enough, run for cover!

Please report any bad links..Thanks, Buzz


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