Anne Burrell's Grilled Octopus with Warm Potato Salad Worst Cooks in America Food Network

Impress your dinner guests and serve up Anne's delectable grilled octopus over a savory, warm potato salad!
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Fresh out of the viral oven is a new batch of kitchen chaos, food fumbles and culinary confusion as chefs Anne Burrell and Darnell "Superchef" Ferguson welcome 12 technically savvy but culinary challenged recruits to boot camp! They may be all the buzz on social media, but nothing about their kitchen skills are trending. The challenges are more outrageous than ever with games inspired by the latest social media trends and viral moments like Poke-Bowl-Go, Cake or Fake and Ice-Bucket Trivia. Anne and Darnell will have eight weeks to transform them from kitchen zeroes to culinary heroes, and the last recruit standing will walk away with a $25,000 prize while their mentor wins ultimate bragging rights.

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Grilled Octopus with a Warm Potato Salad, Smoked Paprika and Capers
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr 15 min
Yield: 2 to 4 servings

Ingredients

Court Bouillon:

1/2 cup red wine vinegar
3 bay leaves
1 bunch Italian parsley, stems
1 thyme bundle
1 head garlic, sliced in half horizontally
1/2 stalk celery
1/2 Spanish onion, quartered
1/2 tablespoon black peppercorns
Pinch crushed red pepper flakes
Kosher salt
One 1 1/2-pound pre-tenderized octopus, head and beak removed
Olive oil, to brush

Potato Salad:

8 fingerling potatoes, sliced into 1/4-inch-thick rounds
4 cloves garlic, lightly crushed
Kosher salt
Olive oil, to coat pan
3 inner stalks celery, sliced on a bias, leaves reserved for garnish
1/2 red onion, thinly sliced
Pinch smoked paprika
6 pitted kalamata olives, slivered

Caper Vinaigrette:

2 tablespoons capers
1/2 cup baby arugula, coarsely chopped, plus more leaves for serving
1 bunch Italian parsley, leaves
2 cloves garlic
2 tablespoons red wine vinegar
1/4 cup olive oil
Kosher salt

Directions

Special equipment: 2 corks

For the court bouillon: Add the vinegar, bay leaves, parsley stems, thyme, garlic, celery, onion, peppercorns, crushed red pepper, a generous pinch salt and 2 corks to a pot of boiling water, then reduce to a simmer. Add the octopus and cook for 20 to 30 minutes, until knife tender. Turn off the heat and let the octopus hang in the water for 5 to 10 minutes to cool. Then drain on a wire rack on a sheet pan. Cut the octopus into 4 leg sections, brush with olive oil and grill on a grill pan over medium-high heat until lightly charred and crispy, a couple of minutes per side.

For the potato salad: Add the potatoes and 2 of the garlic cloves to boiling salted water for just 1 or 2 minutes to partially cook. Add olive oil to coat a pan over medium heat and add the remaining 2 garlic cloves. Let cook until fragrant, then discard the garlic. Remove the potatoes from the water and add to the pan with the garlic-infused oil and cook to brown, 5 to 8 minutes. Remove the potatoes and reserve. Add to the pan the celery and onions with a pinch of salt and a sprinkle of smoked paprika. Saut and couple of minutes, and then add the olives and return the potatoes to pan to warm through.

For the caper vinaigrette: Add to the food processor the capers, arugula, parsley leaves and garlic and pulse. Then add the red wine vinegar, olive oil and season with salt.

Toss the potato mixture in the vinaigrette. Plate with a little baby arugula on a plate, then the potato salad and top with the octopus and a drizzle of vinaigrette. Garnish with celery leaves.

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Anne Burrell's Grilled Octopus with Warm Potato Salad | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=bNeCcSjT1-c