Appetizer

Grilled Octopus Tentacle with Burnt Orange Emulsion, Charred Bitter Greens & Crispy Chickpea Dukkah

Name: Grilled Octopus Tentacle with Burnt Orange Emulsion, Charred Bitter Greens & Crispy Chickpea Dukkah
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1 lb octopus tentacles (1–2 tentacles); 4 garlic cloves, smashed; 1 bay leaf; 1 tablespoon coriander seeds; 8 black peppercorns; Sea salt to taste; 2 cups bitter greens (radicchio, dandelion greens, mixed); 3 tablespoons extra virgin olive oil (divided); 1 orange, halved; ½ cup fresh orange juice; 1 tablespoon Aleppo pepper; 1 tablespoon pomegranate molasses; ¼ cup crispy roasted chickpeas; 2 tablespoons hazelnuts, lightly toasted; 1 tablespoon sesame seeds, toasted; ½ teaspoon cumin seeds, toasted; 1 tablespoon fresh mint leaves; Fleur de sel and cracked pepper

Slow-braised octopus tentacles are finished on a screaming hot grill to develop crispy charred exterior while staying tender inside. Balanced on a nest of grilled bitter greens (radicchio, dandelion), each tentacle is drizzled with a silky burnt orange emulsion made from caramelized citrus juice and olive oil, then dusted with crispy chickpea dukkah (toasted nuts and spices).

627cal per serving 42gprotein 43gcarbs 34gfat 20min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this