Mico has a great recipe for charred Spanish octopus

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

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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.

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