Chilli Lemon Octopus Recipes
CHARRED OCTOPUS WITH CHILLI AND LIME ROMESCO SAUCE
Try this simple, refreshing twist on the classic Spanish sauce. Pepped up with chilli and plenty of lime, it works beautifully with the buttery-sweet charred octopus
Provided by John Gregory-Smith
Categories Dinner
Time 50m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Put the peppers and chilli into a roasting dish, pour over 2 tbsp of the olive oil, season and toss. Remove the chilli and set to one side. Roast the peppers for 20 minutes, then turn them and add the chilli. Roast for another 20-25 minutes until everything is charred and tender. Remove from the oven and leave to cool. Peel the skins off the chilli and peppers, and discard the seeds from the pepper. If you like your sauce spicy, keep the chilli seeds, otherwise discard.
- Put the almonds into a blender and whizz until fine. Add the peppers, chilli, coriander, garlic and lime juice. Season well and blend to a smooth sauce.
- Heat a griddle pan over a high heat until very hot. Rub the remaining oil over the octopus and griddle for 2-3 minutes on both sides until the tips of the tentacles are crispy. Serve immediately with the sauce and lime wedges for squeezing.
Nutrition Facts : Calories 361 calories, Fat 17.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 10.9 grams carbohydrates, Sugar 5.5 grams sugar, Fiber 2.7 grams fiber, Protein 37.8 grams protein, Sodium 1.3 milligram of sodium
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
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
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