Polpo Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove and let cool. Once cool, cut the tentacles and set aside.

2. 2

   Make the Balsamic Glaze

   In a saucepan, combine balsamic vinegar and Calabrian chili paste. Simmer over medium heat until reduced by half and thickened. Set aside.

3. 3

   Sauté the Fennel

   In a skillet, heat olive oil over medium heat. Add sliced fennel bulb and minced garlic. Sauté until softened, about 5-7 minutes. Season with salt and pepper.

4. 4

   Cook the Gnocchi

   In a separate pot, bring water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and toss with a bit of olive oil.

5. 5

   Combine and Serve

   On a grill or grill pan, char the octopus tentacles for about 2-3 minutes per side. Plate the sautéed fennel, top with the grilled octopus, and drizzle with balsamic glaze. Garnish with fennel fronds and lemon wedges. Serve the gnocchi on the side.