Photography by Libby Volgyes

CHARRED SQUID STEAK & OCTOPUS WITH LOCAL ROMANESCO, SWEET POTATOES & NDUJA VINAIGRETTE

Serves 4-6

Squid and Octopus:

• 1 teaspoon freshly chopped oregano
• 1 tablespoon olive oil
• 1 pound squid steak
• 1 pound octopus tentacles
• 1 bay leaf
• 6 black peppercorns
• 1 wine cork from a red wine bottle
• Equal parts red wine and water to cover octopus tentacles by at least 1 inch

Vegetables:

• 1 small head of organic Romanesco or cauliflower, cut into small florets
• 4 sweet potato fingerlings, peeled and sliced into coins
• 1 1/2 tablespoons extra-virgin olive oil
• 2 pounds arugula
• 1 bunch basil, cut into ribbons

Vinaigrette:

• 3 tablespoons nduja (see note)
• 2 shallots, diced
• 1 cup red wine vinegar
• 3/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste

PREPARATION: Combine 1 teaspoon freshly chopped oregano and olive oil. Coat squid steak in mixture and let marinate 30 minutes.

Put octopus in a pot with 1 wine cork, 1 bay leaf, 6 black peppercorns and equal parts red wine to water. Cook over low heat to create a slow simmer for 45 minutes or until just tender. Remove the octopus from liquid and let cool.

For the vegetables, bring salted water to a rolling boil in a pot. Add the Romanesco and cook until just tender. Remove from water and chill quickly in an ice bath to stop the cooking process. Drain. Place the sweet potato slices in a pot and cover with cold water and a heavy pinch of salt. Bring to a boil and cook until the potatoes are just tender. Drain and let cool.

For the vinaigrette, place a large sauté pan on a burner over medium heat. Add diced shallots and nduja, stirring until the shallots sweat their juices and the ndjua begins to melt. Whisk in the red wine vinegar, vegetable oil, extra-virgin olive oil, salt, and pepper until all ingredients are incorporated. Taste for seasonings and adjust as needed.

Heat a grill to high flame. Add squid and mark on both sides, being careful not to overcook so that the squid stays tender. Char the octopus until warm.

Add 1 1/2 tablespoons olive oil to a large pan set over medium heat. Sauté vegetables starting with the sweet potatoes, then add Romanesco and cook until just lightly golden and hot. Add 3 ounces of the vinaigrette and swirl your pan to break up the nduja. Cut the squid and octopus into bite sized pieces. Add all to a large bowl and toss with arugula and fresh basil. Adjust seasonings as needed.

Recipe note:

Nduja is Italy’s spreadable spicy sausage. It can be purchased online or in most  Italian markets.

More Recipes from The Rusty Spoon:

JAMISON FARM LAMB SHANK WITH GREMOLATA AND FARRO

Remodeled Cobbler

LAKE MEADOW “RED DEVIL” STUFFED EGGS

Read more about The Rusty Spoon and Chef Kathleen Blake