OCTOPUS SALAD
This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 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.
CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE
Provided by Bobby Flay
Time 2h40m
Yield 5 to 6 servings
Number Of Ingredients 22
Steps:
- Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
- Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
- Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
- Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
- Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
- To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
- Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.
OCTOPUS SALAD
Steps:
- In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.
GREEK GRILLED BABY OCTOPUS SALAD
From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.
Provided by Sara 76
Categories Octopus
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
- Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
- Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
- Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
- Serve warm with lemon wedges.
Nutrition Facts : Calories 169.8, Fat 12.2, SaturatedFat 1.7, Sodium 153.7, Carbohydrate 16.5, Fiber 4.1, Sugar 1, Protein 1.9
OCTOPUS SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Dinner Lunch Octopus Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 9
Steps:
- Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
- Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
- Let stand 30 minutes for flavors to develop.
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