Ginger Garlic Scallion Cilantro Woked Baby Octopus And Sepia Recipes

SAUTEED BABY OCTOPUS

Steps:

• Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
• Add lemon juice to Octopi as they're waiting to be cooked.
• Heat olive oil in large skillet. Add minced garlic and cook until browned.
• Add Octopi and sprinkle with herbs and salt.
• Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
• Cover and cook the final minute if needed.

GINGER GARLIC SCALLION CILANTRO WOKED BABY OCTOPUS AND SEPIA

Steps:

• Boil water in large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. Should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking thing in the middle of the body) Slice up into 1 inch pieces including the head.
• Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepai in 1 inch cubes or diamond shape. Set aside.
• Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish.
• Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes.
• Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off heat. Taste and Plate.
• Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.

CHAR GRILLED BABY OCTOPUS

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.

CHILLI LEMON OCTOPUS

Steps:

• Remove and discard heads and beaks from octopus, cut octopus in half.
• Combine octopus, rind, juice, oil, sauce and garlic in large bowl, cover, refrigerate 3 hours or overnight.
• Drain octopus from marinade and discard marinade.
• Add octopus to heated skillet or barbecue, cook over high heat until just tender.

GREEK BBQ BABY OCTOPUS

Steps:

• Place the octopus and garlic in a pot with water and bring to boil.
• Add baking soda and simmer for 40 minutes.
• To prepare the marinade;.
• In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
• and pepper.
• When the octopus is tender rinse it in cold water.
• Place in the.
• marinade and leave overnight.
• The following day, grill on a hot plate until lightly coloured.
• Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
• constantly.
• Add a touch of cream and worcestershire sauce and whisk.
• till they are all combined.
• Finish with shallots.
• Serve on a bed of rice with the cognac sauce poured all over.

BBQ BABY OCTOPUS

Steps:

• Place wine and balsamic in a large saucepan with the octopus.
• Bring to the boil, then reduce heat to low and simmer for 20 minutes.
• Drain octopus, place in a bowl with soy and chilli and tomato sauce. Stir to combine.
• Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.
• Garnish with parsley or coriander (cilentro).

SEASONED BABY OCTOPUS (CHUKA IIDAKO)

Steps:

• Combine all of the ingredients.
• Marinate for 4 to 6 hours in the refrigerator.
• Strain out the octopus. Reserving the marinade.
• In a wok or large sauce pan bring the reserved marinade to a boil.
• Turn the heat to low and allow the sauce to cool slightly.
• Add the octopus and cook slowly for 2 to 4 minutes.
• The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.).
• Remove the octopus from the sauce. Discard the sauce.
• Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion.
• Enjoy!

CHILI GARLIC BABY OCTOPUS

Steps:

• Combine all ingedients in a large mixing bow, stir and refrigerated for at least 20 minutes.
• Cook on a pre-heated grill plate until cooked through.
• Be careful not to overcook octopus as they will toughen.