Octopus alla Plancha with Burnt Pepperoni Vinaigrette | James Beard Foundation
Octopus is first braised in red wine with spices, then seared to a crispy, charred perfection. A final showering of salty-and-smoky pepperoni vinaigrette and pickled carrots doesn’t hurt, either.
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Ingredients
- 2 small carrots, peeled
- 1/4 cup rice wine vinegar
- 1/2 cup water
- 1/8 cup Kosher salt
- 1/8 cup sugar
- One 2-pound octopus
- 3 sprigs of thyme
- 1 quart red wine
- 1 quart water
- 4 ounces pepperoni
- 1/4 cup pistachios
- Extra virgin olive oil
- Fresh lemon juice
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