GRILLED BABY OCTOPUS WITH LEMON
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
CHAR GRILLED BABY OCTOPUS
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
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
GRILLED BABY OCTOPUS
Enter the uncomplicated combination of green chili, garlic, and juicy. The addition of parsley and rosemary lend their verdant freshness whilst conveniently seedless citrus makes for easy squeezing. Marinated in a generous amount of EVOO before being grilled over the coals, the baby octopuses take on a smoky sapidity, enhanced with a brush of rosemary and a drizzle of lemon.
Provided by East After Noon
Categories Paleo Whole30 Pescatarian Protein Packed Easy Dairy-Free Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Stove Grill Ginger
Time 1h40m
Yield 2
Number Of Ingredients 9
Steps:
- Set a pot of water to boil. Once boiling, remove from the heat and place the Baby Octopus (500 gram) into the water for 1 minute exactly.
- Remove the octopus from the water and plunge into an ice bath. Drain the octopus and set it aside.
- In a mixing bowl, combine the Garlic (2 clove), Green Chili Pepper (2), Fresh Rosemary (2 sprig), Italian Flat-Leaf Parsley (3 sprig), Lemon (1) and Lemon Zest. Season with Sea Salt (to taste) and Coarse Black Pepper (to taste) and pour in the Olive Oil (50 milliliter).
- Stir the marinade and add in the blanched octopus, coating it in the infused olive oil. Leave the octopus to marinate for 1 hour.
- Thread the baby octopuses onto metal skewers and braai over medium coals for 3-4 minutes per side. While the octopuses are braaing, squeeze over a little extra Lemon (1).
- Serve the baby octopus with creamy tzatziki (greek cucumber sauce) and lots of crusty bread for mopping up the leftover marinade.
Nutrition Facts : Calories 191 calories, Protein 14.3 g, Fat 12.7 g, Carbohydrate 6.7 g, Fiber 1.6 g, Sodium 434.0 mg, SaturatedFat 1.7 g, Cholesterol 132.5 mg, Sugar 2.3 g, UnsaturatedFat 9.3 g
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
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.
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