GRILLED BABY OCTOPUS
Provided by Food Network
Time 55m
Yield 2 servings
Number Of Ingredients 10
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.
PICKLED AND GRILLED OCTOPUS
Provided by Food Network
Categories main-dish
Time P1DT2h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water.
- Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours. Drain the octopus in a colander and rinse under cold running water. Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours.
- Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar.
- In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week.
- Remove jar from the refrigerator about 1 hour before serving.
- Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges.
GRILLED OCTOPUS IN RED WINE MARINADE
Provided by Food Network
Time P1DT1h45m
Yield 8 appetizer servings
Number Of Ingredients 24
Steps:
- In a large casserole combine octopus, carrots, celery, onion, bay leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45 minutes, or until octopus is very tender when pierced with a fork. Remove from heat and let octopus cool in its broth.
- Set aside 1 1/3 cups of broth for sauce. When octopus is cool enough to handle, remove it from broth and rub it well to remove purplish skin. Rinse tentacles in broth as they are cleaned. Drain octopus and transfer to a large bowl.
- Make marinade: in a small bowl combine marinade ingredients. Pour over octopus and toss to coat. Marinate, covered and refrigerated, for at least 24 hours, and up to 3 days.
- Make sauce: in a small saucepan combine strained reserved broth, olive oil, lemon juice and vinegar. Reduce by half over high heat. Remove pan from heat and whisk in butter, 1 tablespoon at a time. Stir in parsley. Keep warm.
- Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 minutes, turning frequently, until lightly charred and heated through. Serve 2 tentacles per person, with sauce spooned over, garnished with parsley and lemon wedges.
GRILLED OCTOPUS
Provided by Mark Bittman
Categories appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, and bring to boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you're using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Drain, discarding everything but octopus. (You can prepare this 24 hours in advance up to this point; cover, and refrigerate octopus.) Set aside.
- Start charcoal or wood fire, or preheat gas grill; fire should be quite hot. Grill rack about 4 inches from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut remaining lemon into wedges.
- Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 639 milligrams, Sugar 1 gram
GRILLED OCTOPUS
Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
Provided by Kim's Cooking Now
Categories Seafood Shellfish Octopus and Squid
Time 1h45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384 calories, Carbohydrate 10.6 g, Cholesterol 198.7 mg, Fat 8.9 g, Fiber 0.7 g, Protein 61.9 g, SaturatedFat 1.6 g, Sodium 2898.9 mg
OCTOPUS GRILLED VERY TENDER
This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones.
Provided by Rita1652
Categories Octopus
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
- Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
- Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
- Bring to a boil on medium-high heat.
- Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
- Swish the octopus legs around with the tongs to remove the dark reddish membranes.
- Drain the octopi, discarding the cooking liquid, and cool to room temperature.
- Marinade/Vinaigrette:.
- Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
- Lower heat and simmer until reduced by half, about 5 minutes.
- Cool the vinegar mixture.
- Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
- Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
- Add octopi to bowl and toss marinade overnight.
- Preheat grill on high.
- Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
- Pour over the octopus and serve.
Nutrition Facts : Calories 139.3, Fat 12.1, SaturatedFat 1.7, Sodium 55.8, Carbohydrate 6.1, Fiber 1.1, Sugar 1.8, Protein 0.9
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