 |
|
| Tomate extravagante lleno con pulpo |
|
serves 4
4 baby octopus, cleaned, ink sac removed
4 tablespoons balsamic vinegar
Juice of lemon, about 2 tablespoons, divided: ½ for marinade, ½ for salad
salt and pepper
5 ripe tomatoes: 4 left whole, 1 seeds removed chopped in to ¼ inch dice.
1 English cucumber, chopped in to ¼ inch dice.
½ cup chopped Vidalia onion in to ¼ inch dice.
1 green bell pepper, chopped in to ¼ inch dice.
¼ cup fresh parsley leaves, washed, spun dry and finely chopped
2 tablespoons extra-virgin olive oil
fresh chives
Preheat grill. Bring salted water to a boil. Boil octopus for 15 minutes. Drain. Grill for 10 minutes, turning after 5 minutes. Prepare marinade: whisk together vinegar, lemon juice, pinch of salt and pepper. Pour over grilled octopus, cover and set aside for at least an hour.
Grill or char over open gas flame 4 whole tomatoes, rotating until skin is lightly charred all around. Cut off tops and scoop out seeds.
Prepare salad: combine chopped tomato, cucumber, onion, bell pepper and parsley. Toss with olive oil, lemon juice, salt and pepper.
Spoon salad into scooped out tomatoes. Top each with grilled octopus or if desired, chop octopus and toss in with salad. Garnish with chives. |
  |
|
