Charred Octopus Salad With Tangerine Sauce Recipes

OCTOPUS SALAD

Octopus Salad image

Provided by Food Network

Time 2h40m

Number Of Ingredients 9

Ingredients

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

OCTOPUS SALAD

Octopus Salad image

Provided by Gina Marie Miraglia Eriquez

Categories Appetizer Dinner Lunch Octopus Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 (as part of antipasti) servings

Number Of Ingredients 9

Ingredients

2 pound frozen octopus, thawed and rinsed
1/3 cup chopped flat-leaf parsley
3 garlic cloves, finely chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
1 carrot, halved lengthwise and very thinly sliced crosswise
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon dried oregano

Steps:

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
Let stand 30 minutes for flavors to develop.

SPICY CHARRED OCTOPUS

Spicy Charred Octopus image

Categories Braise Dinner Octopus Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free

Yield 6 servings

Number Of Ingredients 26

Ingredients

Chili sauce:
2 garlic cloves
1 1" piece ginger, peeled
1 red Thai chile
1/2 cup hot chili paste
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon gochugaru (Korean red pepper powder)
1 tablespoon unseasoned rice vinegar
Octopus and assembly:
6 tablespoons olive oil, divided, plus more for drizzling
1 medium onion, chopped
1 carrot, peeled, chopped
1 celery stalk, chopped
2 teaspoons coriander seeds
2 teaspoons hot smoked Spanish paprika
1 750-ml bottle Cabernet Sauvignon
1/2 cup red wine vinegar
Kosher salt, freshly ground pepper
1 5-6 pound octopus, cleaned, head and beak removed
2 tablespoons unsalted butter
1 cup torn fresh tender herbs (such as basil, mint, and/or cilantro)
1 tablespoon fresh lime juice
1/2 cup plain whole-milk Greek yogurt
Ingredient info:
Gochugaru can be found in Korean markets.

Steps:

Chili sauce:
Purée garlic, ginger, chile, chili paste, fish sauce, lime juice, gochugaru, and vinegar in a blender until smooth.
Do ahead: Sauce can be made 1 week ahead. Cover and chill.
Octopus and assembly:
Heat 4 tablespoons oil in a large pot over medium-high heat. Cook onion, carrot, and celery, stirring often, until softened, 8-10 minutes. Add coriander seeds and paprika and cook, stirring, until fragrant, 2 minutes. Add wine, vinegar, and 6 cups water; season with salt and pepper and bring to a boil.
Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, 60-75 minutes. Transfer octopus to a platter with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal lengths.
Heat a large skillet, preferably cast iron, over medium-high heat. Toss octopus with 1 tablespoon oil and season with salt and pepper. Cook, turning occasionally, until charred, 8-10 minutes. Brush with chili sauce (you may not use all of it) and cook, turning occasionally, until sauce is deeply caramelized, about 5 minutes. Remove from heat and toss with butter to coat.
Toss herbs, lime juice, and 1 tablespoon oil in a small bowl; season with salt and pepper. Swipe yogurt across plates and top with octopus, then herb salad; drizzle with more oil.
Do ahead: Octopus can be braised 2 days ahead. Cover and chill.

CHARRED BABY OCTOPUS SALAD RECIPE - (4.7/5)

Charred Baby Octopus Salad Recipe - (4.7/5) image

Provided by Taraespo

Number Of Ingredients 12

Ingredients

4-6 Baby Octopus
baby heirloom tomatoes
chili peppers
lemons
baby lettuce
Lemon Oregano Dressing
1/2 c. olive oil
1/4 c. lemon juice
zest from 1/2 lemon
1 small garlic clove, minced
1/2 t. dried oregano
salt and pepper to taste

Steps:

Place cleaned baby octopodes in a bowl with lemon wheels, baby heirloom tomatoes, chilies (either Thai, Serrano, Jalapeño, Shishito). Coat with olive oil, lemon juice, dried oregano, salt, pepper. Let marinate while the grill gets hot, then place the medley in a grill basket in a single layer, and cook over high heat, flipping occasionally, until it all starts to char. Serve the hot octopus medley over lightly dressed mixed lettuces. Serve with extra dressing on the side.

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