Octopus Confit (with Lemon White Bean Puree and Salad Burnet)

My mom gave me a package of octopus before she left for Costa Rica–I’ve been meaning to make something with it but never got around to the doing part, mostly because octopus has a long prep time and I wanted to make sure I gave whatever dish I made with it the attention it deserves. I love octopus (and as a matter of fact, all manner of seafood) so this was a treat for myself.

My garden has exploded as we’re sailing straight into the summer, and that means herbs are in abundance. I’ve been compounding so much herb butter and eating it with everything—and so this octopus was done confit style, where it’s slowly braised in oil.

A white bean puree with lemon (from my salt cured lemon puree), and a newcomer to my garden: salad burnet tossed, with a mignonette (shallot, pepper, red wine vinegar). Made a quick loaf of crusty bread to dip in everything, and we had a brunch to die for.

Ingredients

• 1lb octopus, washed and scrubbed, patted dry with a paper towel
• 1/2 cup of garlic herb butter (you can find my recipe on my broiled oysters recipe)
• 1/2 cup of extra virgin olive oil
• Smoked paprika
• Salt and pepper to taste
• 1 can white northern beans
• 1 teaspoon salt cured lemon puree (or zest and juice of half a lemon)
• 1 bunch salad burnet
• 1 tablespoon minced shallots
• 3 tablespoons red wine vinegar
• Crusty baguette or other bread.

1. Place octopus in a cast iron pan with olive oil and garlic herb butter, bring to a simmer and keep on low heat for about an hour, until octopus is tender.
2. Puree beans with lemon, add salt and pepper to taste.
3. Toss salad burnet with minced shallots, red wine vinegar, and cracked black pepper to taste.
4. Place everything on a plate, and garnish with parsley and smoked paprika, salt and pepper to taste. Remember to use the bread to soak up the drippings!