Seared Octopus with Fennel Pollen and Smoked Paprika | Saveur

Name: Seared Octopus with Fennel Pollen and Smoked Paprika | Saveur
Ingredients: 2 lb. cleaned fresh or frozen and thawed octopus tentacles, rinsed; 3 tbsp. white wine vinegar; 2 tbsp. extra-virgin olive oil; 1 tsp. fennel pollen; 1 tsp. smoked paprika; Kosher salt, to taste; 2 tbsp. picked fennel fronds

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When making this elegant seafood appetizer from Franklin restaurant in Tasmania, make sure you wash the octopus thoroughly to remove any grit.

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Ingredients

2 lb. cleaned fresh or frozen and thawed octopus tentacles, rinsed
3 tbsp. white wine vinegar
2 tbsp. extra-virgin olive oil
1 tsp. <a href="http://www.kalustyans.com/catalog.asp?menucategory_id=64&category_id=220&currpage=2">fennel pollen</a>
1 tsp. smoked paprika
Kosher salt, to taste
2 tbsp. picked fennel fronds