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Baby Octopus Spiedini With Beet Green Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
336
FAT
49%
CHOL
143%
SOD
94%

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Ingredients for 4 servings

2 tablespoons toasted almonds

1 tablespoon crushed red pepper

1/4 cup fennel leaves, roughly chopped

2 tablespoons extra virgin olive oil plus 3 tablespoons

1 orange juiced and zested

2 pounds baby octopus (20 to 30 pieces)

Sea salt

4 bamboo skewers, soaked in water

2 cups baby beet tops, washed, spun dry and chiffonade