Chef Derek Bothwell of Chill Winston shares a recipe for Pacific octopus.
Barbecue sauce
Ingredients
Coca-Cola 1 can
Ketchup 1 cup
Cider vinegar 1/4 cup
Molasses 2 tbsp
Sriracha sauce 1 tbsp
Instant coffee crystals 1 tsop
Salt and peper pinch
Method
In a saucepan stir all ingredients together
Simmer on low heat for 30 minutes
Season well with salt and pepper
Do not scorch or burn. Do not cook longer than 30 minutes
Orzo
Ingredients
Orzo 2 cups
Olive oil 1/4 cup
Olives, black and green 1/2 cup
Cherry tomatoes 1 cup
Scallions 1/4 cup
Fresh basil to taste
Fresno jalapeño 1/8 cup
Olive oil to taste
Red wine vinegar 4 tbsp
Salt and pepper to taste
Method
-Cook orzo according to package directions
-Allow orzo to cool and toss generously with olive oil
-Combine orzo with all other ingredients and season to taste
Romesco Sauce
Ingredients
Nota chili (sweet chili) 3 dried
Plum tomatoes 6 cored and halved
Red pepper 1 halved and seeded
Onion 1
Garlic clove 3
Olive oil 1/4 cup
Country bread 6×2″ cubes, toasted
Slivered almonds, 1/4 cup
Sherry vinegar 2tbsp + 1 tsp
Paprika 1 tsp
Espelette pepper 1 1/2 tsp
Lemon one good squeeze
Salt to taste
Pepper
Method
-Pre-heat over to 400 degrees
-Remove stems and seeds from chilis and soak in bowl for 30 minutes
-Place the onion, tomatoes, red pepper and garlic in pan cut-side down and roast
-Remove the skins from tomatoes and peppers and onion
-Save the liquid
-Toast the bread in a pan; set aside
-Toast the nuts in the same pan; set aside
-Puree all the beg in Vitamix, add bread, add all other ingredients
-Adjust the salt and pepper and vinegar
Octopus
Ingredients
Octopus 5 pounds
Lemon 1 half
Onion 1 chopped
Salt 1 tbsp
Olive oil 1 tbsp
Wine cork 1
Method
-Fill pot 3/4 full of water and add the lemon, onion, salt, olive oil, wine cork and octopus
-Bring to a boil
-Lower heat and simmier for 1 to 1.5 hours until tender
-Use plate or weight to hold down
-Drain and cool octopus
-Clean and remove skin
-Baste in barbecue grill over medium heat. You will have extra barbecue sauce, cover and refrigerate it
To serve
-Smear Romesco sauce on platter
-Top loosely with orzo salad
-Place grilled octopus on top of orzo
More Global BC recipes are available here
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