3. Avocado Fettuccini with Octopus
Grilled octopus is a traditional Greek dish enjoyed around the Mediterranean every day. Octopus comes packed with protein and has a delicious rubbery taste that’s surprisingly tender. The addition of avocado to the meal, along with a serving of whole-wheat pasta gives you all the healthy fats and carbs you need for energy throughout the afternoon.
INGREDIENTS
1-small octopus.
4-cups Fettuccini.
4-ripe avocados.
4-cloves minced garlic.
10-peppercorns.
2-bay leaves.
4-tablespoons balsamic vinegar.
8-tablespoons extra-virgin olive oil.
1-red onion, chopped.
2-teaspoons dried oregano.
1/3-cup capers, drained and rinsed.
12-cherry tomatoes – halved.
Crushed Himalayan pink salt and freshly cracked black pepper to taste.
Tabasco sauce to taste.
METHOD
Remove the legs from the octopus and place in a saucepan with a little butter. Cover with a lid and wait for the octopus to heat up, add the peppercorns, garlic, and cloves. Cook covered for 40-minutes. Remove the octopus from the saucepan, drain the liquid and reserve.
Place a skillet over medium heat and add the oil. Cook the onions until slightly browned then remove from the heat and set aside.
Remove the pit from the avocado, pull from the skin and mash in a medium mixing bowl. Add hot sauce, balsamic, and season with salt and pepper. Heat the grill and cook the octopus for 5-minutes until charred. Add the bread and char-grill till slightly crispy.
Spread the avocado on the bread, add the orzo to the plate and top with octopus, dress with lemon juice and freshly cracked black pepper.