Charred Octopus Over a Red Pepper Puree

Appetizer for 4-8 people (depends on size of octopus tentacles):

Ingredients

-       1 whole clean octopus

-       1 clove of garlic (minced)

-       ¼ white onion (finely chopped)

-       1 red whole pepper (diced)

-       12 cherry tomatoes (cut in halves – cut some more if you want to include as presentation: optional)

-       Olives (optional: for presentation)

-       Salt

-       Black pepper

-       Extra virgin olive oil

-       Herb-infused olive oil

-       Roughly chopped parsley (optional: for presentation)

Instructions:

1.     Fill a medium size pot with water and bring to boil. Once boiling, add a medium amount of salt and place your octopus in. Bring the heat down, cover the pot with a lid and let simmer for 45 minutes.

2.     While the octopus is cooking, heat up a pan to medium heat and add a good drizzle of extra virgin olive oil to the pan. 1 minute after adding your olive oil, add minced garlic and white onion and stir for 30 seconds before adding your diced red pepper and cherry tomatoes halves. Season with salt and black pepper to taste and let cook for 8 minutes or until red pepper is soft or slightly charred.

3.     Once red pepper and tomatoes are cooked, transfer the contents of the pan into a food processor and blend until it reaches a puree like consistency. Transfer into a bowl and set aside until plating.

4.     Once octopus is done cooking, place a pan on high heat and add a drizzle of olive oil. Then, cut your octopus into 8 individual tentacles and place in pan. Flip each tentacle after one side finishes charring. Takes roughly 2-4 minutes on each side.

5.     For plating: add a spoonful of your puree to the center of a flat plate, surround with olive and tomato halves and place 1-2 tentacles in the center of your puree. Garnish a pinch of salt, black pepper, roughly chopped parsley and a healthy drizzle of herb-infused olive oil as a finishing touch. Enjoy!