Saturday, August 1, 2009
Octopus for Dinner
Tonight we made octopus with the Mario Batali octopus and potato salad recipe again, but this time we substituted Israeli couscous for the potatoes. The reason the whole dish looks kind of purple is that I put the kalamata olives in the little food processor instead of chopping them myself.
This is a really good simple dinner. It has a lot of cooking time because you have to simmer the octopus with a cork for 1 hour and then you grill it. But besides that it's all easy - just scallions, lemon zest, lemon juice, red onion, olive oil, kalamata olives, salt & pepper & couscous or potatoes. I think the couscous is a little better. We think next time we might cook the octopus in the cast iron skillet on the grill just to try it out.