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–+ servings
Rebelle Octopus

Rebelle's Chargrilled Spanish Octopus

A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.
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Course Appetizers, Entrées
Servings 4

Ingredients
  

  • 3 pounds Octopus/ Beak and Ink Sack Removed
  • 2 gallons water
  • 1/3 cup kosher salt
  • 1½ Tablespoons Black Pepper
  • ½ cup Red Wine Vinegar

Braised Corona Beans:

  • 2 cups Corona Beans
  • ½ cup Celery/ Small Dice
  • ½ cup Yellow Onion/ Small Dice
  • 5 each Garlic Cloves/ Sliced Thin
  • 3 ounce Bacon/ Small Dice
  • ¾ cup Parmesan cheese
  • 2 quarts Chicken Broth
  • 2 teaspoons kosher salt
  • 2 teaspoons Ground Black Pepper
  • 1 teaspoons cayenne pepper
  • 6 ounces butter

Basil Pistou:

  • ½ cup Pinenuts
  • 4 each garlic cloves
  • 4 ounces Basil/Picked
  • 1 cup Grape Seed Oil

Instructions
 

For the Grilled Octopus:

  • In a tall stock pot combine the salt and water, stir until dissolved, and bring to a boil. Add the octopus to the water and return to a simmer. Simmer for one hour.
  • Remove the pot from the heat and rest the octopus in the liquid until completely cool. Preheat your grill.
  • Remove the octopus from the liquid, cut the head and trim the tentacles individually. Coat the head and tentacles lightly with olive oil and season with ground black pepper.
  • Place the head and tentacles on the hot side of the grill and quickly cook until crusted on one side. Flip the octopus, drizzle with red wine vinegar and serve.

For the Braised Corona Beans:

  • Render the bacon slowly. Add the garlic and onions to the pot and sweat briefly, then add then add the celery and continue sweating.
  • Add the corona beans, chicken broth, and parmesan. Bring the liquid to a boil and reduce to a simmer. Cook the beans until just done. They will be creamy, not mushy when pressed against the roof of your mouth.
  • Remove the beans from the liquid and set aside. Reduce the broth by one third until slightly thick, but still brothy. Season the broth with salt, pepper, cayenne and lemon juice. Return the beans to the pot and serve immediately.

For the Basil Pistou:

  • Combine all ingredients in the blender and puree until smooth.

Notes

Recipe and Image courtesy of Rebelle.
Keyword Char-Grilled Spanish Octopus, Chef Stefan Bowers, octopus, Pulpo, Rebelle, Rebelle San Antonio, Spanish Octopus
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