This week, Chef Bill Fuller, of the big Burrito Group, stops by Pittsburgh Today Live with a different but tasty recipe, Grilled Spanish Octopus!

Grilled Spanish Octopus, Chorizo, Frisee, 25 Year Balsamic Vinegar, Arugula Pesto

Poached Octopus
Arugula Pesto
Juice of 4 lemons
Extra virgin olive oil
Spanish chorizo
2 hd. Frisee, washed and trimmed
Salt and pepper

Directions:
1. Make Poached Octopus the day before.
2. Make Arugula Pesto.
3. Heat grill.
4. Brown Chorizo in a small skillet.
5. Lightly marinate Poached Octopus with a splash of olive oil, half the lemon juice salt, and pepper.
6. Grill octopus.
7. Place frisee in a small bowl. Dress with remaining lemon juice, olive oil, salt and pepper.
8. Sprinkle chorizo atop frisee.
9. Place octopus atop salad. Drizzle with 25 year aged balsamic vinegar and extra virgin olive oil.

Poached Octopus
2 ea. Octopi, approx.. ½# ea.
1 ea. Large onion, chopped
3 ea. Cloves garlic
2 ea. Bay leaf
3-4 sprig Fresh thyme
1 C. White wine
3-4 sprig Parsley
2 Tbs. Salt
2 qt. Water

Directions:
1. Preheat oven to 300°F.
2. Combine all ingredients in small pot. Bring nearly to a simmer.
3. Cover. Place in oven. Bake for at least 90 minutes or until tender.
4. Chill in braising liquid.

Arugula Pesto
3 ea. Cloves garlic
2 Tbs. Pine nuts
1 bu. Arugula
About ¼ to ½ C. extra virgin olive oil
Salt and pepper to taste

Directions:
1. Peel garlic, smash with side of your knife. Roughly chop and plce in blender.
2. Add pine nuts and arugula. Puree.
3. While pureeing, drizzle in olive oil. Season to taste.