Bbq Baby Octopus Recipes

Steps:

• Place the octopus and garlic in a pot with water and bring to boil.
• Add baking soda and simmer for 40 minutes.
• To prepare the marinade;.
• In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
• and pepper.
• When the octopus is tender rinse it in cold water.
• Place in the.
• marinade and leave overnight.
• The following day, grill on a hot plate until lightly coloured.
• Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
• constantly.
• Add a touch of cream and worcestershire sauce and whisk.
• till they are all combined.
• Finish with shallots.
• Serve on a bed of rice with the cognac sauce poured all over.

Steps:

• Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
• Preheat a grill to high heat.
• Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Steps:

• Place wine and balsamic in a large saucepan with the octopus.
• Bring to the boil, then reduce heat to low and simmer for 20 minutes.
• Drain octopus, place in a bowl with soy and chilli and tomato sauce. Stir to combine.
• Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.
• Garnish with parsley or coriander (cilentro).

Steps:

• Bring stock, wine and lemon juice to the boil, add the octopus and simmer gently until octopus is tender. Drain and cool.
• Mix all marinade ingredients together. Pour over cooked octopus and let stand for at least three hours or preferably overnight.
• Heat barbecue or char grill till very hot and quickly sear the octopus until crispy.
• Serving Suggestion: Serve with wedges of lemon.