The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Wood-Grilled Octopus and Local Shrimp Skewers with Rosebank Farm’s Baby Potatoes, Silver Queen Corn, Yellow Tomato Fondue, and Octo Gastrique

Advertisement

Ingredients

For the Octopus

4 ounces extra virgin olive oil

12 leaves parsley

3 cloves garlic, thinly sliced

Peel from 1 lemon, chopped

1-2 pounds octopus*,
local when available

Braising liquid from cooked octopus (see step 2 in recipe)

1 tablespoon sherry vinegar

1 tablespoon sugar

ask your local fishmonger to thoroughly wash and clean octopus.

For the Skewers

8 large local shrimp, heads on, bodies peeled, deveined

8 prepared octopus leg portions, cut into 2-inch pieces

2 wood skewers (8-inch), soaked overnight in water

Fine sea salt

For the Yellow Tomato Fondue

1 yellow tomato, rough chopped

1 teaspoon white balsamic vinegar

½ teaspoon sugar

2 ounces extra virgin olive oil

For the Roasted Potatoes and Corn

1 pound mixed baby potatoes, roasted

2 ears silver queen corn, roasted and shaved

Extra virgin olive oil, as needed

Fine sea salt

Directions

  1. Heat oil in a thick-bottom Dutch oven or rondeau. When oil is very hot, quickly fry parsley, garlic, and lemon peel. When garlic starts to brown, immediately add octopus, carefully rolling all sides in hot oil. Place a small plate on top of octopus (to keep it from floating) and cover the pot. Octopus will immediately start releasing liquid—enough to braise the octopus in. Braise until fork tender (1½-2 hours). Chill for several hours before serving. Portion into 2-inch pieces to serve.
  2. To create “octo gastrique,” strain the braising liquid from cooked octopus. Add sugar and vinegar. Simmer this mixture, reducing until sauce coats the back of a spoon. Set aside.
  3. For yellow tomato fondue, purée all ingredients except olive oil in a blender until smooth. With motor running, drizzle in oil. Adjust seasoning with salt. Reserve until needed.
  4. Alternate four shrimp and four octopus portions on each skewer. Prepare grill and grill skewers on the hottest part of grill until lightly charred on both sides.
  5. Select a plate to complement the bright colors of the dish. Place a couple ounces of tomato fondue on plate and top with roasted potatoes and shaved corn. Place grilled skewers on top. Finally, drizzle with octo gastrique and enjoy.
Print Recipe