Mauros Grilled Octopus With Fennel And Orange Recipes

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:

• Arrange a rack in the lower third of the oven and preheat to 300˚ F.
• In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
• Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
• In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
• Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
• Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

Steps:

• 1 Check the base of the octopus to see if the hard, round beak has been removed. Squeeze it out if necessary. Bring a large saucepan of water to a boil. Add the octopus and simmer until tender when pierced with a knife, 30 to 60 minutes. Rinse and dry the octopus. Cut large octopus into 3-inch pieces. 2 In a bowl, combine the octopus with 3 tablespoons of the oil, the garlic, parsley, and a pinch of salt and pepper. Let marinate 1 hour up to overnight in the refrigerator 3 Slice off the base of the fennel and trim off any bruised spots. Remove the green stems, reserving the feathery green leaves, if any, for garnish. Cut the fennel into quarters lengthwise and trim away the core. Slice the quarters crosswise into very thin slices. You should have about 3 cups. 4 In a medium bowl, whisk the remaining 2 tablespoons of the oil, lemon juice, and salt to taste. Add the fennel, orange sections, olives, and fennel leaves, if available, and toss gently. 5 Place a barbecue grill rack or broiler pan about 4 inches from the heat. Preheat the grill or broiler. When ready, grill or broil the octopus, turning once, until browned and crisp, about 3 minutes per side. 6 Arrange the fennel salad on four plates and top with the octopus. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
• For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
• For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
• Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
• In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.