- 500g Spanish octopus cooked and pan-seared.
- 80g bottarga (cured mullet roe)
- ¼ cup Fresh red onion, shaved
- 2 Fresh celery ribs, finely diced
- 1/2 cup toasted cherry tomatoes
- 1–2 green chilies, thinly sliced
- 3 tbsp. fresh Italian parsley, cut in a chiffonade
- 1 tsp. fennel seeds, toasted
- ½ cup extra-virgin olive oil, plus more for drizzling
- Zest and juice from 1 orange
- Kosher sea salt and ground black pepper, to taste
- 12 slices focaccia bread, cut ½-inch thick
- Celery leaves, for garnish (optional)
- Prepare the octopus by cutting it into 1/8-inch slices.
- Cut the bottarga into 12 paper-thin slices and place the slices on parchment paper.
- Keep covered and refrigerate.
- In a large bowl, combine the octopus with red onion, celery, tomatoes, chili(s), parsley and fennel seeds.
- Toss with olive oil and orange zest and juice, and season with salt and pepper.
- Chill until ready to use.
- Prepare a hot grill or non-stick pan.
- Drizzle each slice of focaccia with olive oil and season with salt and pepper.
- Grill the baguette slices on one side until they develop a nice char but still retain a bit of chewiness. Do not over toast.
- Top each warm slice of bread with 1 tablespoon of octopus mixture.
- Finish each bruschetta with a slice of the bottarga. Garnish with a celery leaf, and serve.
A recipe by Chef Sam - https://www.instagram.com/cook_with_sam