Grilled Octopus Stuffed Clam

I am a big lover of seafood.  Clams and octopus speak to me, and this is one of my favorite recipes that I am about to share with you.  I actually won first place in the Tapa Competition that I entered with this at the Culinary Institute of America.  

1 small octopus

1 gallon chicken stock (or water)

4 tomatoes 

1/4 stick of butter 

12 clams 

1 thick slice of toast, cubed

1 bunch scallions 

4 tablespoons Salsa Maya

dash black cyprus salt

First you need to get the octopus cooking.  It takes 3-4 hours to simmer it until tender.  If you are going to be using water to cook the octopus then I suggest you season the water with liberal amounts of salt and pepper.  Add 3 tablespoons salsa maya to the simmering liquid (for flavor).  After tender remove from the water and pull off as much of the skin as possible.  Take the liquid and place in a large pan with a lid.  Add the clams to the liquid and steam them open.  Small dice the tomatoes and set aside.  Take your butter and place in a pan until browned.  The butter should smell slightly nutty.  A good rule of thumb with browned butter is to wait until it starts foaming, and shortly after remove from the heat.  Add the tomatoes to the browned butter.  Throw the octopus on a HOT grill for a few minutes until it begins to look slightly charred.  Dice up the octopus and add to the tomato and butter mixture.  Spoon some of the mixture into the opened clams, garnishing with the cubes of toast and a dab of salsa maya.  Remember to add your chives and some black cyprus salt before you eat it!

Enjoy!