Spicy Charred Octopus Recipes

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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



Grilled Octopus image

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

2 tablespoons kosher salt
1 tablespoon black peppercorns
1 wine cork
3 ½ pounds octopus, head and beak removed
2 tablespoons extra virgin olive oil
½ lemon
½ tablespoon minced fresh parsley
1 pinch salt and freshly ground black pepper to taste

OCTOPUS - BOILED AND CHARRED RECIPE - (4.3/5)

Provided by á-31592

Number Of Ingredients 18



Octopus - Boiled and Charred Recipe - (4.3/5) image

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

Ingredients:
Get Your Octopus
us at all, try calling your local fish market - even if they don't stock it regularly, they may be able order it for you.
Prep Your Octopus
e accordingly.
Cook Your Octopus
to have to do is heat up a pot of water, put your octopus in it, and wait.
26 26 Corner Taverna Grilled or Broiled Octopus
(From Queens: A Culinary Passport, adapted from Frideriki Bletsas)
1 1 to 5-pound) to 5-pound) octopus, cleaned
4 to 5 4 to 5 5 garlic cloves
2 2 2 teaspoons dried oregano
1 1 1 lemon, halved
3 1/2 3 1/2 1/2 tablespoons extra-virgin olive oil
2 2 2 large tomatoes, sliced
2 2 2 large cucumbers, peeled (optional) and sliced
1/2 1/2 1/2 tablespoon red wine vinegar, as needed
Kosher salt and freshly ground black pepper, as needed

CHARRED OCTOPUS TACO WITH HARISSA, CHORIZO CRUSHED POTATOES, AND PICKLED RAMPS

These tacos combine tender grilled octopus with spiced harissa and piquant chorizo potatoes and are finished with the acidic bite of quick-pickled ramps.

Provided by Lee Wolen Boka

Yield Makes 12 tacos

Number Of Ingredients 24



Charred Octopus Taco with Harissa, Chorizo Crushed Potatoes, and Pickled Ramps image

Steps:

  • Preheat oven to 275°F. Place the octopus, garlic, and thyme in a 5-quart pot or Dutch oven. Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat. Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours. Check the octopus periodically for tenderness by inserting a paring knife into the thickest part of an arm. When fully cooked, the knife should easily pierce the flesh. Remove from oven and let sit covered until the octopus comes to room temperature. Discard thyme and garlic. Remove and discard head, separate arms, and gently remove the purple skin.
  • Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove the stems and seeds. Bring 1/2 cup water to a boil in a small pot. Add chiles and simmer until tender, about 3 to 5 minutes. Purée chiles and water in a blender until smooth, scrape out and reserve.
  • Heat the olive oil in a skillet over medium heat. Sweat the onions until tender and lightly browned, 8 to 10 minutes. Add the onions, ground spices, lemon juice, and salt to the blender with 3 tablespoons of the pepper purée. Blend all ingredients until smooth. Strain, taste, and adjust seasoning. Harissa can be made 1 day in advance.
  • Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place the ramps in a heatproof glass container and pour vinegar mixture over. Let sit until ramps come to room temperature, then refrigerate 1 hour. Ramps can be pickled 1 day in advance.
  • Start the potatoes in a medium pot with cold salted water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 5 to 6 minutes. Drain, crush with a fork, and reserve.
  • Heat the olive oil in a large skillet over medium heat and sauté the chorizo, breaking into bits, until browned and cooked through. Strain and reserve oil.
  • Heat a grill or grill pan over medium-high heat. Rub the octopus with a little olive oil and grill until lightly charred, about 4 to 5 minutes per side. Slice octopus into bite-size pieces. Meanwhile, heat the reserved chorizo oil and potatoes in a large skillet over medium-high heat. Season with salt and pepper. Add the cooked chorizo and toss to combine. Taste and adjust seasoning.
  • Warm the tortillas. Divide the crushed potatoes between the tortillas, top with octopus, a spoonful of harissa, and 2 or 3 pickled ramps.

1 3-pound whole fresh octopus, cleaned
12 medium garlic cloves, crushed
2 ounces fresh thyme sprigs (about 2 small bunches)
2 liters olive oil
1/2 ounce dried pasilla chiles
1/2 ounce dried guajillo chiles
1 tablespoon olive oil
3 medium red onions, diced, salted, and strained for 2 hours to release water
1/2 ounce cumin seeds, toasted and ground
1/2 ounce coriander seeds, toasted and ground
1/2 ounce caraway seeds, toasted and ground
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 cup white balsamic vinegar
1 cup sugar
1 tablespoon kosher salt
1/2 pound ramps, cleaned, green leaves removed and reserved for another use
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
1 pound fresh Mexican chorizo, removed from casing
Olive oil, for grilling
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 flour tortillas

CHARRED OCTOPUS WITH PEACH, ARUGULA AND AGED BALSAMIC

Learning to cook octopus properly is important because it can become a bit rubbery if not prepared correctly. This recipe teaches a great technique. The richness of the aged balsamic vinegar, the brightness of the peach, and the peppery bite of arugula come together in a harmonious way that celebrates all of the flavors, especially the octopus.

Provided by Eric Ripert

Yield Serves 4

Number Of Ingredients 15



Charred Octopus with Peach, Arugula and Aged Balsamic image

Steps:

  • Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.
  • Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.
  • Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.

1/2 small onion, peeled and quartered
1 small celery stalk, sliced on the bias
1/2 small carrot, peeled and sliced on the bias
1 3-ounce piece prosciutto
2 fresh Italian parsley sprigs
3 garlic cloves, cut in half
1/2 teaspoon cayenne pepper
8 cups water, approx.
2 pounds octopus, head removed and tentacles separated
2 tablespoons olive oil
-fine sea salt and freshly ground black pepper
1/2 cup baby arugula
1 peach, halved, pitted, and thinly sliced
4 tablespoons aged (at least 8 years) balsamic vinegar
1 lemon, cut in half

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