Lime & Charred Negi Spanish Octopus Recipe

Cooking the Octopus

Clean the octopus thoroughly and place it in a pot of boiling salted water. Cook for 45 minutes or until tender. Remove and let cool.

Grilling the Negi

Slice the negi and drizzle with olive oil, salt, and pepper. Grill the negi until charred.

Marinating the Octopus

Once the octopus is cool, cut it into bite-sized pieces, marinate with lime juice, salt, and pepper, and set aside.

Sautéing Vegetables

In a large pan, heat olive oil and sauté onions, garlic, carrot, and celery until softened.

Making the Bolognese

Add the ground pork and cook until browned. Stir in crushed tomatoes, red wine, salt, pepper, and oregano. Simmer for 30 minutes.

Cooking the Rice

Cook the Arborio rice in vegetable broth until al dente. Allow to cool slightly.

Making the Pesto

In a food processor, blend basil, mint, pine nuts, olive oil, salt, and pepper until smooth to make the pesto.

Forming the Arancini

Mix the cooked rice with pesto, Parmesan, and beaten egg. Form into balls and roll in breadcrumbs.

Frying the Arancini

Fry the arancini in hot oil until golden brown, about 4-5 minutes. Drain on paper towels.

Preparing the Slaw

In a bowl, combine sliced fennel, julienned apple, yuzu juice, olive oil, salt, and pepper. Toss well.