Food Network Magazine - (12)December 2020

Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and

cook 30 seconds. Add ¾ pound cooked octopus tentacles (sliced ½ inch thick) and cook, stirring

occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons

chopped oregano and ½ teaspoon each kosher salt and pepper. Transfer to a large bowl and toss

with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot

and 2 tablespoons lemon juice.

• Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a
  garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

Stir ½ cup prepared aïoli or garlic mayonnaise and 2 teaspoons lemon zest in a small bowl.

Bring 2 cups dry white wine to a simmer in a large pot over medium-high heat. Add 24 mussels,

cover and reduce the heat to medium low; cook until the mussels open, about 4 minutes (discard

any unopened mussels). Transfer the mussels to a bowl with a slotted spoon. Let cool, then cover

and chill. Serve the mussels in the shells; top with the aïoli and chopped chives.

0 ̊. Whisk 2 cups flour with 1 teaspoon each kosher salt and pepper.

RECIPES BY KHALIL HYMORE

80 FOOD NETWORK MAGAZINE ●DECEMBER 2020

Whitefish Tea Sandwiches

Cut the crusts off 12 thin slices white sandwich bread. Spread 6 slices with 1h pound whitefish salad.

Top each w ith 1 teaspoon chopped pimientos, a few capers and some baby arugula. Spread dijon

mustard on the remaining 6 bread slices and close the sandwiches. Cut into t riangles.

Octopus Salad

Sardines with Parsley Oil

Open 1 tin sardines packed in oil and pour off the oil into a small bowl. Add 74 cup finely chopped

parsley, 2 tablespoons toasted pine nuts, t he zest and juice of 11emon, 1 teaspoon honey and

(^1) h teaspoon red pepper flakes to the bowl with the oil. Serve with the sardines and crackers.
Anchovy Wrapped Olives
Mussels with Aioli
Fried Calamari
Pat dry 2 pounds cleaned squid. Slice the bodies into lh-inch-thick rings and lay on a paper towel-
lined baking sheet along with the tentacles; pat completely dry. Fill a large saucepan halfway with
vegetable oil and heat to 35
Working in batches, toss the squid in the flour, shake off the excess and fry until golden, about
2 minutes; drain on paper towels. Serve with warm marinara sauce and lemon wedges.
Tomato Braised Shrimp
Heat 2 tablespoons olive oil and 1 thinly sliced large garlic clove in a medium skillet over medium-
high heat until the garlic is lightly golden, 2 minutes. Add 1h cup dry white wine and cook until
reduced by half, 3 minu tes. Add one 14.5-ounce can petite diced tomatoes and 1 tablespoon tomato
paste. Cook until thickened, 6 to 8 minutes. Stir in 1 tablespoon chopped oregano and %teaspoon
each kosher salt and red pepper flakes. Add %pound large peeled and deveined shrimp in an even
layer. Simmer until opaque, about 8 minutes. Top w ith chopped parsley and serve with toasted bread.