Grilled Octopus On A Foreman Grill Recipes

GRILLED OCTOPUS ON A FOREMAN GRILL RECIPE

Steps:

• In a large pot, place the octopus, celery, bay leaf, garlic, peppercorns, 1 teaspoon of salt, and 1 lemon cut in half. Pour in enough water to cover. Turn the heat to medium-high and bring to a boil. Lower the heat to simmer, cover the pot, and allow the octopus to cook until tender. This will take approximately 60 minutes. You can check for tenderness with the tip of a sharp knife.
• Remove the octopus from the water to a baking dish, discarding the aromatics and liquid. Coat the octopus with 1 tablespoon of olive oil. Cover with plastic wrap and place in the refrigerator for up to 24 hours.
• Remove the octopus from the refrigerator to bring it to room temperature. Remove as much of any outer skin still attached as you can by rubbing your hands over the octopus. Don't worry if it doesn't come off. It will char when grilled.
• Heat your Foreman Grill to high. Meanwhile, cut the octopus into serving sizes, approximately 4". Coat with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill the octopus with the top closed just until the outside chars. This will happen quickly - approximately 3 to 5 minutes. Depending on your grill size, you will likely do this in batches.
• Remove the octopus to a serving platter and brush with olive oil. Cut 2 lemons in half. Grill the lemon halves to lightly char. Serve the octopus with the grilled lemon. You can garnish with chopped parsley or oregano if desired.

GRILLED OCTOPUS

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.

GRILLED OCTOPUS

Steps:

• Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, and bring to boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you're using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Drain, discarding everything but octopus. (You can prepare this 24 hours in advance up to this point; cover, and refrigerate octopus.) Set aside.
• Start charcoal or wood fire, or preheat gas grill; fire should be quite hot. Grill rack about 4 inches from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut remaining lemon into wedges.
• Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.