OMG! OCTOPUS IS AWESOME, BUT IF YOU TRY IT PAN SEARED, YOU WON’T MAKE IT ANY OTHER WAY!

Nowadays, you don’t have to go fishing for octopus. Local markets and fishmongers provides good quality seafood almost everywhere you live. I found octopus at Costco years ago and I have been using it. So, look for this delicious seafood in your local areas and then, cook it like I did. You will not regret it!
 
Category:  Entrée
Approx. Prep and Cook Time:  under 45 Minutes
Approximate Cost:    $26.14 or $13.07 per serving and so worth it!
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
1 pk. of Nuchar Cooked Octopus ($21.99)
4 small beets ($1.20)
½ lb. asparagus ($1.50)
2 tbsp. Angie’s basting olive oil (.60)
1 ½ tsp. Angie’s dry seasoning (.15)
1 lime (.60)
2 tbsp. chopped Italian parsley (.10)
1 recipe of AIOLI Sauce (I will post the AIOLI recipe tomorrow)
 
Directions
Rinse the beets, pat dry, wrap in foil and cook at 375 degrees until tender, about 35 minutes. Wait until not too hot and peel the skin.
Rinse the asparagus, cut the bottoms and steam in little water for about 10 minutes and still firm and green.
Remove the octopus from the pack, pat dry with paper towel, drizzle a little basting oil, and sprinkle a little dry seasoning. (They are pre-cooked and already come bit salty)
When the beets are done and peeled, sauté the octopus until golden brown, remove to a paper towel to drip any basting oil.
To plate, season the asparagus and beets to taste with both, my basting oil and dry seasoning.
Have the AIOLI sauce already prepare the day that you are making this dish. Therefore, bring it out of the fridge and get ready to assemble the whole meal. Enjoy
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi