Char Grilled Baby Octopus Recipes

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GRILLED BABY OCTOPUS WITH LEMON



Grilled Baby Octopus With Lemon image

Don't be intimidated by the fact that this Greek-style grilled baby octopus recipe requires a whole one. They are readily available frozen.

Provided by Hank Shaw

Categories     Appetizer     Dinner     Entree

Time P1DT11m

Number Of Ingredients 10

1 pound baby octopus, thawed if frozen
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons salt
1 tablespoon black pepper
2 tablespoons fresh oregano , finely chopped; or 1 tablespoon dried
1/2 teaspoon ground cloves
3 cloves garlic, mashed
Garnish: 2 lemons, cut into wedges

Steps:

  • Gather the ingredients.
  • In a plastic bag or container with a tight-fitting lid, place the octopus, olive oil, lemon juice and zest, salt, pepper, oregano, cloves, and garlic.
  • Massage the marinade into the octopus and put it in the fridge for 24 hours to marinade. Massage it periodically during the marinating phase.
  • Fire up the grill. If you have a gas or charcoal grill, it is vital that you add some kind of wood smoke . Without it, the dish becomes far less interesting.
  • While the grill is heating, skewer the little octopi. It's a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but it's not essential.
  • Grill over the smoky fire, covered, for 3 minutes.
  • Turn them over and grill for 3 minutes more.
  • Serve while still hot with lemon wedges on the side. Enjoy.

Nutrition Facts : Calories 320 kcal, Carbohydrate 9 g, Cholesterol 109 mg, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, Sodium 1155 mg, Sugar 0 g, Fat 16 g, ServingSize 1 pound (3 to 4 servings), UnsaturatedFat 0 g

GRILLED OCTOPUS



Grilled Octopus image

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

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

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

CHAR GRILLED BABY OCTOPUS



Char Grilled Baby Octopus image

Deliciously simply and very easy to prepare. I got this recipe from an Australian ABC TV show. Time does not allow for standing time (3hrs)

Provided by An_Net

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg baby octopus (uncooked)
1 liter vegetable stock
300 ml white wine
1 lemon, juice of
250 ml virgin olive oil
100 ml balsamic vinegar
50 ml white wine
50 ml lemon juice
3 garlic cloves, crushed
fresh ground black pepper

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.

Nutrition Facts : Calories 805.6, Fat 58.9, SaturatedFat 8.3, Cholesterol 120, Sodium 587.2, Carbohydrate 14.9, Fiber 0.1, Sugar 5.5, Protein 37.7

CHAR-GRILLED BABY OCTOPUS



CHAR-GRILLED BABY OCTOPUS image

Categories     Fish     Appetizer

Yield 5 servings

Number Of Ingredients 5

1kg cleaned baby octopus
250ml red wine (a rough Shiraz or blend is fine or try some port for a sweeter finish)
250ml olive oil
2 teaspoons of Red Desert Dust*
(*Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13)

Steps:

  • 1. Combine the octopus and the wet ingredients in a pot. 2. Cover and simmer for 2 hours or until tender. 3. Strain the octopus and place onto a hot BBQ hotplate. 4. Char-grill until crispy. 5. Season with half the Red Desert Dust and cook briefly to blacken the spice. 6. Remove from the hotplate and re-season with the remaining spice.

GRILLED OCTOPUS



Grilled Octopus image

Provided by Mark Bittman

Categories     appetizer, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds cleaned octopus
1 bay leaf
4 thyme branches
20 peppercorns
1 teaspoon salt, plus to taste
1 head garlic, cut in half along its equator
3 lemons
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
Minced parsley for garnish

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

GREEK GRILLED BABY OCTOPUS SALAD



Greek Grilled Baby Octopus Salad image

From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.

Provided by Sara 76

Categories     Octopus

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 kipfler potatoes, sliced into 5mm slices
3 tablespoons olive oil
1 garlic clove, finely chopped
8 baby octopus, cleaned and cut into bite sized pieces
1/2 lemon, juice of
1/2 cup kalamata olive, pitted
1 bunch rocket
4 tablespoons of fresh mint, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lemon, cut into 4 wedges

Steps:

  • Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
  • Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
  • Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
  • Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
  • Serve warm with lemon wedges.

Nutrition Facts : Calories 169.8, Fat 12.2, SaturatedFat 1.7, Sodium 153.7, Carbohydrate 16.5, Fiber 4.1, Sugar 1, Protein 1.9

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