Octopus, Red Lentils, Olives

Octopus, Red Lentils, Olives

Equipment Needed

• Pot

• Saute Pan

Ingredients Needed

• 1 Piece Octopus, precooked

• 3 Tb Olive Oil

• 1/2 Cup Onion, diced

• 1 Cloved Garlic, Sliced

• 1/2 Cup Red Lentils

• 2.5 Cups Chicken Stock or Water if not available

• 1 Tb Parsley

• 3-4 Castelvetrano Olives, Sliced

• 3-4 Kalamata Olives, Sliced

• 1 tsp Capers

• 4-5 Micro Arugula

• 1 Tb Basil Oil

• Salt and Pepper to taste

For the Red Lentils

Add 3 Tb Olive Oil to a pot to heat up. Add the onions and garlic then sweat out without color. Add in the chicken stock, 1 cup at a time. Add the lentils and cook on low heat while adding the chicken stock until the lentils are cooked and the beans are loose (not too clumpy). Season with salt and pepper, then finish with parsley.

For the Octopus

Rather than cooking my own Octopus, it is much easier to just buy pre-cooked octopus in the store. Add 3 Tb Olive Oil to the sautee pan and let it get to the smoking point, but not to the point that the pan starts to smoke. Sear the octopus until golden brown on both sides.

For the Basil Oil

Blanch 2 cups of basil leaves in boiling water. Blanch until the color turns one shade darker and leaves are wilted then transfer to an ice bath to cool. Using a cheesecloth, squeeze all the excess liquid off and Place into a blender. Blend on high with 1 cup of neutral oil. Blend until the puree breaks from the heat caused by friction and gentle steam is coming from the top of the blender. Strain the mix through a chinois lined with cheesecloth into a bowl and reserve.

For the Plate

Add the Lentils to the plate in a crescent shape, then place the Octopus on top to complete the crescent. Lay the Olives, Capers and Micro Arugula on top. Finish with a drizzle of olive oil and Basil Oil.