Florida Orange Braised Octopus with Purple Potato Salad and Piquillo Pepper Vinaigrette


  • 3 cups Florida Orange Juice
  • 2 cups white wine
  • ¼ cup white wine vinegar
  • ½ cup carrot, diced into 1-inch pieces
  • ½ cup onion, diced into 1-inch pieces
  • ½ cup celery, diced into 1-inch pieces
  • 1 bay leaf
  • 1 tsp. peppercorns
  • 2 lbs. octopus, small size, head removed
  • 1 cup olive oil

Piquillo Pepper Vinaigrette:

  • ¼ cup Florida Orange Juice
  • 2 tbsp. Florida Orange zest
  • ½ cup piquillo peppers*
  • 2 tbsp. sherry vinegar
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Purple Potato Salad:

  • 3 cups purple potatoes, boiled, peeled and diced into ½-inch pieces**
  • 2 tbsp. olive oil
  • 1 tbsp. sherry vinegar
  • 3 tbsp. chives
  • Salt and pepper to taste

*Available at specialty markets, or substitute roasted red peppers
**Available at specialty markets, or substitute Yukon potatoes


1. Combine Florida Orange Juice, white wine, white wine vinegar, carrots, onions, celery, bay leaf and peppercorns in a large pot. Bring to a simmer and cook for 10 minutes. Add octopus and cook for 1 ½ hours. Remove octopus from cooking liquid and toss with olive oil. Set aside.

2. While octopus is cooking, prepare Piquillo Pepper Vinaigrette. Combine Florida Orange Juice, Florida Orange zest, piquillo peppers and sherry vinegar in a blender. Blend until smooth and slowly drizzle in olive oil. Season with salt and pepper to taste.

3. For Purple Potato Salad, combine purple potatoes, olive oil, sherry vinegar and chives. Season with salt and pepper.

4. Grill octopus over medium-high heat until charred and crispy. Serve over Purple Potato Salad and drizzle with Piquillo Pepper Vinaigrette.