Greek Grilled Baby Octopus Salad Recipes
GRILLED OCTOPUS, GREEK STYLE
I used small octopus for this recipe, but it works just as well with larger ones, too. If you use a big octo, you will need to braise it longer, and you will want to cut it into chunks when you are ready to grill. Octopus is readily available at both Asian and Latin markets. There is no easy substitute for octopus, although squid will get you close.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 2h10m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and blanch the octopus for 90 seconds. Remove the octopus and let it drain on a colander.
- Meanwhile, preheat the oven to 300°F. Line the bottom of a brazier, a Dutch oven or other large, ovenproof pot with the herbs and bay leaves. Lay the octopus on the nest of herbs, cover the pot and cook in the oven until tender, which will be somewhere between 90 minutes for small octopus to 4 hours for a really gigantic one. Two hours is about normal.
- When the octopus is tender, cut it into chunks. Leave small octopi whole. Mix the olive oil, lemon juice, oregano and chile and marinate the octopus in this for at least 1 hour, and as much as a day or two.
- To finish, get your grill blazing hot. Make sure the grill grates are clean. Grill the octopus over high heat until you get a little bit of charring here and there; they're already cooked, so you are just adding flavor. Drizzle your grilled octopus with really good olive oil, grind some black pepper over them and serve with a wedge of lemon -- and a shot of ouzo.
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 34 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 523 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK BBQ BABY OCTOPUS
The hard long work pays off, I got it from a chef mate and he got it off his grandma. he tells a story of his grandfathers aussie neighbours couldn't believe he would cook up very cheap fish bait (baby octopus) for his family. that was untill he tried it, and my family has been eating it ever since.
Provided by Dropbear
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
GREEK GRILLED BABY OCTOPUS SALAD
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
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
GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)
Steps:
- Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
- Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
- Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
- Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
- Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.
GRILLED BABY OCTOPUS
Provided by Food Network
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
- Preheat a grill to high heat.
- Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.
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- Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak (which resembles a parrot’s). Trim the head and discard the beak. Separate the tentacles (see note).
- In a large bowl, combine the octopus with the remaining ingredients. Season with salt and pepper and toss to combine. Serve warm or cold.
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