Seared Octopus with Fennel Pollen and Smoked Paprika
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. fennel pollen
- 1 tsp. smoked paprika
- Kosher salt, to taste
- 2 tbsp. picked fennel fronds
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