Octopus Boiled And Charred Recipe 435

Steps:

• For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
• Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

Steps:

• Using either a knife or kitchen shears, remove each tentacle from the octopus head. Discard the head, and cut the tentacles into a few pieces. Add octopus to a large Dutch oven or a heavy-duty large pot, and cover with water and salt. Bring to a boil over high heat. Cover, and reduce to medium-low to low heat so liquid is simmering. Let octopus cook for 2 to 3 hours until very tender. (To check, remove an octopus tentacle and cut it with a knife.) Remove octopus tentacles from liquid, transfer to a container, and drizzle 2 tablespoons olive oil over it. Refrigerate until ready to serve. When ready to serve, add tomatoes, cucumbers, and red onion. Drizzle with vinegar, remaining 1½ tablespoons olive oil, salt, and pepper, tossing to combine. Cut octopus tentacles into pieces, and grill until slightly charred (just a few minutes per side). If you don't have a grill, warm a large nonstick sauté pan over high heat with ½ tablespoon olive oil and sauté until octopus is warmed and slightly charred, a few minutes per side. Divide salad between the plates and top with octopus. Serve. - Rachel Sugar

Steps:

• 1. In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature. 2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side. 3. Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper. Serve immediately or at room temperature with lemon wedges if desired.

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.

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.