Well I created this recipe back in December '08 and Ive decided Im going to make it again but with some variation. (new recipe will be added later)It all started with a trip to our favorite oriental supermarket and a package of baby octopus. This sent my mind into overdrive trying to come up with something special to make. I love greek octopus appetizers i also love rice. So after I researched more than i needed to I combined what i love and what i came across on the web. This recipe uses the basic ideas behind bringing out the best flavors of octopus and risotto, combining them to create a dish that "dances across the pallet for a taste bud ballet".
1 approximately 400g package frozen baby octopus
1 lemon, juice and zest
olive oil
2 tbsp of Rotel Hot diced tomatoes and habenaro
oregano
2 chicken thighs
2 cups rice
4 cups chicken broth
1/2 cup finely chopped onion
1/2 large tomatoe chopped
1 red bell pepper
1 andouille sausage
1 italian sausage
freshly grated parmesan reggiano cheese
cilantro for garnish
clean octopus by removing the beak from center of the tentacles, slice the head open, flip inside out and carefully remove ink sacks, reserving them for later. Slice each octopus in half lengthwise. Place in a bowl and cover with lemon juice, lemon zest, rotel tomatos, olive oil and oregano, then cover and marinade for 3 hours to over nite.
Slice the red bell pepper into 1/2" strips. slice andouille sausage in half length wise, decase italian sausage (if necessary), debone chicken thighs. using a hot hinged contact grill (like a George Forman style grill) grill vegetables and sausages until finished. remove from grill, cut sausage into smaller pieces set aside. Then grill chicken until finished, remove and cut into smaller pieces. and then pour marinated octopus, juices and all on grill, and cook for 3 minutes or until the ends of the tenticles have a nice char. If you are using GF grill reserve all the juices that run off while cooking. When everything is done on the grill begin making the risotto.
For Risotto:
Place reserved ink sacks and 1 to 2 tbsp of water in a blender and blend into a thin paste.
In a large shallow pan on medium high heat, place olive oil, onions and half of the diced tomatoes and cook until tender. Stir in ink mixture and then stir in rice, cook for 1 minute stiring constantly to cover all the rice with ink. add broth little by little and stir making sure to keep the rice evenly colored. continue doing this until all broth has been added. stir constantly to keep rice from sticking to the bottom. Add sausage, red peppers and chicken and juices reserved from grilling. cook until rice is tender and creamy. at the last minute stir in grilled octopus, sprinkle with grated parmesan and place under a broiler for 2 minutes to melt the cheese and crisp the top.
To Plate:
Place desired amount in bowl being sure to get an equal amount of sausage, peppers and chicken. each dish should have more octopus in it as this is the star ingredient of the dish. Sprinkle with a some diced tomatoes a sprig of cilantro and more parmesan cheese.
serve and enjoy!
