Grilled Octopus Sandwich With Stracciatella, Pistachios, And Mint Avocado Cream Recipe by Andrea Zito (Rock-Eat)
Cooking Instructions 1 If you bought fresh octopus, freeze it first, then thaw it before cooking. Freezing and thawing helps tenderize the meat. If you bought frozen octopus, just thaw it when ready to use. 2 Make sure the octopus is cleaned. If not, remove the beak (found in the center of the tentacles), the eyes, and check that the head is clean. Once cleaned, fill a large pot with water and bring it to a boil. You can add onion, carrots, or herbs like bay leaves to the water if you like, but this is optional. 3 When the water is boiling, hold the octopus by the head and dip the tentacles in and out of the water 2–3 times to curl them. Then fully submerge the octopus in the water. 4 Cooking time depends on the size of the octopus, but it usually takes at least 40 minutes to 1 hour. Check for doneness by poking the meat with a fork or tongs—it should be tender and start to fall apart. When done, do NOT drain the octopus; let it cool in its cooking water. 5 While the octopus cooks and cools, prepare the avocado. 6 Peel the avocado, remove the pit, cut the flesh into chunks, and place in a bowl. Add olive oil, salt, pepper, and the washed and dried mint leaves. Blend everything with an immersion blender until smooth and creamy. Taste and adjust salt and pepper if needed. Set the avocado cream aside, placing the pit in the bowl to help prevent browning. 7 For the pistachios: shell and roughly chop them, then lightly toast them in a skillet to enhance their crunch and flavor. Alternatively, you can use pre-chopped pistachios and toast them directly. Your choice! 8 Leave the stracciatella or burrata cheese as is—it's perfect just like that. 9 Once the octopus has cooled, remove it from the pot, separate the tentacles from the head, and set the tentacles aside. 10 Almost done! 11 Preheat the oven and warm the sandwich rolls. While the bread is heating, brush the octopus tentacles evenly with olive oil. Heat a skillet until very hot, then sear the tentacles on both sides until they develop a nice crust. Season with salt and pepper to taste. The outside will be crispy and the inside buttery soft! 12 Remove the bread from the oven, slice it in half, and spread a generous spoonful of avocado cream on the bottom half. Add a couple of grilled octopus tentacles, some burrata or stracciatella, and the toasted pistachios. Top with the other half of the roll. Grab it with both hands, take a big bite, and enjoy! 1 If you bought fresh octopus, freeze it first, then thaw it before cooking. Freezing and thawing helps tenderize the meat. If you bought frozen octopus, just thaw it when ready to use. 1 If you bought fresh octopus, freeze it first, then thaw it before cooking. Freezing and thawing helps tenderize the meat. If you bought frozen octopus, just thaw it when ready to use. 2 Make sure the octopus is cleaned. If not, remove the beak (found in the center of the tentacles), the eyes, and check that the head is clean. Once cleaned, fill a large pot with water and bring it to a boil. You can add onion, carrots, or herbs like bay leaves to the water if you like, but this is optional. 2 Make sure the octopus is cleaned. If not, remove the beak (found in the center of the tentacles), the eyes, and check that the head is clean. Once cleaned, fill a large pot with water and bring it to a boil. You can add onion, carrots, or herbs like bay leaves to the water if you like, but this is optional. 3 When the water is boiling, hold the octopus by the head and dip the tentacles in and out of the water 2–3 times to curl them. Then fully submerge the octopus in the water. 3 When the water is boiling, hold the octopus by the head and dip the tentacles in and out of the water 2–3 times to curl them. Then fully submerge the octopus in the water. 4 Cooking time depends on the size of the octopus, but it usually takes at least 40 minutes to 1 hour. Check for doneness by poking the meat with a fork or tongs—it should be tender and start to fall apart. When done, do NOT drain the octopus; let it cool in its cooking water. 4 Cooking time depends on the size of the octopus, but it usually takes at least 40 minutes to 1 hour. Check for doneness by poking the meat with a fork or tongs—it should be tender and start to fall apart. When done, do NOT drain the octopus; let it cool in its cooking water. 5 While the octopus cooks and cools, prepare the avocado. 5 While the octopus cooks and cools, prepare the avocado. 6 Peel the avocado, remove the pit, cut the flesh into chunks, and place in a bowl. Add olive oil, salt, pepper, and the washed and dried mint leaves. Blend everything with an immersion blender until smooth and creamy. Taste and adjust salt and pepper if needed. Set the avocado cream aside, placing the pit in the bowl to help prevent browning. 6 Peel the avocado, remove the pit, cut the flesh into chunks, and place in a bowl. Add olive oil, salt, pepper, and the washed and dried mint leaves. Blend everything with an immersion blender until smooth and creamy. Taste and adjust salt and pepper if needed. Set the avocado cream aside, placing the pit in the bowl to help prevent browning. 7 For the pistachios: shell and roughly chop them, then lightly toast them in a skillet to enhance their crunch and flavor. Alternatively, you can use pre-chopped pistachios and toast them directly. Your choice! 7 For the pistachios: shell and roughly chop them, then lightly toast them in a skillet to enhance their crunch and flavor. Alternatively, you can use pre-chopped pistachios and toast them directly. Your choice! 8 Leave the stracciatella or burrata cheese as is—it's perfect just like that. 8 Leave the stracciatella or burrata cheese as is—it's perfect just like that. 9 Once the octopus has cooled, remove it from the pot, separate the tentacles from the head, and set the tentacles aside. 9 Once the octopus has cooled, remove it from the pot, separate the tentacles from the head, and set the tentacles aside. 10 Almost done! 10 Almost done! 11 Preheat the oven and warm the sandwich rolls. While the bread is heating, brush the octopus tentacles evenly with olive oil. Heat a skillet until very hot, then sear the tentacles on both sides until they develop a nice crust. Season with salt and pepper to taste. The outside will be crispy and the inside buttery soft! 11 Preheat the oven and warm the sandwich rolls. While the bread is heating, brush the octopus tentacles evenly with olive oil. Heat a skillet until very hot, then sear the tentacles on both sides until they develop a nice crust. Season with salt and pepper to taste. The outside will be crispy and the inside buttery soft! 12 Remove the bread from the oven, slice it in half, and spread a generous spoonful of avocado cream on the bottom half. Add a couple of grilled octopus tentacles, some burrata or stracciatella, and the toasted pistachios. Top with the other half of the roll. Grab it with both hands, take a big bite, and enjoy! 12 Remove the bread from the oven, slice it in half, and spread a generous spoonful of avocado cream on the bottom half. Add a couple of grilled octopus tentacles, some burrata or stracciatella, and the toasted pistachios. Top with the other half of the roll. Grab it with both hands, take a big bite, and enjoy! 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