Bryan Forgione, executive chef at Buddy V’s Ristorante (BuddyVLasVegas.com) at The Venetian, shines a spotlight on the soft-bodied, eight-armed mollusc:
“Octopus tends to scare a lot of people, for some reason, but there is nothing scary about what we do here. We start with imported Spanish octopus and slowly simmer it in an aromatic blend of red wine, herbs, and a few other things until it’s perfectly tender. We cool it, then toss in California olive oil and give it a quick char on the grill.
“The Acqua Pazza (crazy water!) is a chili-infused citrus-tomato broth that contrasts the smokiness and complements the sweet octopus. We add a small garnish of oranges, arugula, and fennel that really brightens things up and brings the dish together.”