Octopus Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove from the pot and let cool. Once cool, cut the tentacles into bite-sized pieces.

2. 2

   Cook the Black Rice

   In a separate pot, cook the black rice according to the package instructions until tender. Drain and set aside.

3. 3

   Prepare the Guanciale

   In a pan over medium heat, add guanciale and cook until crispy. Remove from heat and drain on paper towels.

4. 4

   Char the Leeks

   Slice leeks in half lengthwise and brush with olive oil. Grill or char in a hot pan until soft and slightly caramelized. Chop into small pieces for the vinaigrette.

5. 5

   Make the Vinaigrette

   In a bowl, combine charred leeks, olive oil, white wine vinegar, salt, and black pepper. Mix well.

6. 6

   Combine All Ingredients

   In a large bowl, mix the cooked black rice, octopus, crispy guanciale, and romano beans. Drizzle with charred leek vinaigrette and toss gently to combine.