Mico has a great recipe for charred Spanish octopus

Try these must have dishes perfect for a date night this Summer!

CHARLOTTE, N.C. (QC Life) - The South American-inspired and Mediterranean-influenced restaurant Mico gives a few recipes for their Charred Spanish Octopus.

Black Bean Purée:

  • ½ onion (minced)
  • ½ cup minced garlic
  • ½ cup extra virgin olive oil
  • ½ cup sazon
  • 4 cups water
  • 1 can of black beans

Saute onion and garlic with extra virgin olive oil. Add sazon, beans and water. Simmer for 5 minutes and puree in the blender. Cover, label and date, and store under refrigeration for later use.

Braised Octopus:

  • 6-8 packs of octopus
  • 1 carrot
  • 3 stalks of celery
  • 1 onion
  • 1 bunch of thyme
  • 4 bay leaves
  • 1-quart white wine
  • 2 gallons of water

Related: Celebrating National Praline Day with a praline cocktail

Combine all ingredients in a large pot and cover with a cartouche. Bring to a boil then lower to simmer. Simmer for 2 hours. Cool in liquid. Cover. label and date. and store under refrigeration for later use.

Olive Caper Vinaigrette:

  • ¼ cup shallot
  • ¼ cup garlic
  • ½ cup red wine vinegar
  • ½ cup capers
  • 1 teaspoon Aleppo pepper
  • ½ cup queen olives (cut into slivers)
  • ½ cup roasted red peppers

Combine all ingredients. Cover label and date and store under refrigeration for later use.

Mico Restaurant’s menu and more information.