GRILLED OCTOPUS WITH GIGANTE BEANS AND OREGANO
Provided by Michael Symon
Categories Bean Appetizer Easter High Fiber Backyard BBQ Dinner Spring Grill Grill/Barbecue Healthy Oregano Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Sprinkle octopus with salt and freshly ground black pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes. Add wine, onion, garlic, cinnamon stick, and bay leaf to pot; bring to boil. Reduce heat to medium-low, cover, and simmer until octopus is very tender when pierced with fork, about 2 hours. Using tongs, transfer octopus to rimmed baking sheet and cool. If desired, rub off outer skin from octopus and discard. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Cut octopus tentacles crosswise into 1/2-inch-thick slices. Place on platter and brush with 2 tablespoons oil; sprinkle with salt and pepper. Grill octopus slices until heated through, about 2 minutes per side. Transfer to bowl and add remaining 2 tablespoons olive oil, red wine vinegar, and oregano; toss to coat.
- Place Gigante beans in large shallow bowl. Top with octopus mixture and serve.
GRILLED OCTOPUS WITH KALE, TOMATOES, AND BEANS
First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.
Provided by Eric Werner
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place octopus and wine in a large pot. Peel 2 garlic cloves; add to pot. Add enough water to cover by 2". Bring to a boil, reduce heat to medium, and simmer until octopus is tender, about 1 hour. Transfer to a plate; let cool. Cut octopus into 4" pieces. Remove as much of slippery outer purple coating as possible without removing suction cups.
- Meanwhile, preheat oven to 500°F. Place remaining garlic cloves and rosemary in a large roasting pan. Add whole tomatoes, drizzle with 3 tablespoons oil, and season lightly with salt and pepper. Toss to coat. Roast 30 minutes, stirring occasionally, until tomatoes are blistered and slightly charred. Let cool. Peel garlic.
- Toast coriander seeds in a small skillet over medium heat, stirring often, until aromatic and slightly darkened in color, about 3 minutes. Let cool. Place in a resealable plastic bag. Using a rolling pin or the bottom of a skillet, coarsely crush seeds. Whisk together coriander, 3/4 cup oil, and vinegar in a small bowl. Season vinaigrette to taste with salt and pepper. Set aside
- Heat remaining 2 tablespoons oil in another large pot. Working in batches, add kale and cook until softened and slightly browned, adding additional oil by tablespoonfuls if dry. Season to taste with salt. Transfer kale to a large bowl and toss with 1/4 cup of coriander vinaigrette.
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Warm 3 cups cooked beans in a small pot with 1/4 cup of vinaigrette. Toss octopus with half of remaining vinaigrette; grill until charred, about 3 minutes per side.
- Divide tomatoes, garlic, kale, and beans among plates. Top with grilled octopus, drizzle with some vinaigrette, and season to taste with salt and pepper.
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
GRILLED OCTOPUS WITH VINEGAR
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat grill. In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Sprinkle oregano over the octopus tentacles. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus.
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.
GRILLED OCTOPUS WITH CHICKPEAS AND OREGANO
Categories dinner, project, salads and dressings, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 25
Steps:
- For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
- For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
- For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
- Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
- In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.
OCTOPUS GRILLED VERY TENDER
This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones.
Provided by Rita1652
Categories Octopus
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
- Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
- Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
- Bring to a boil on medium-high heat.
- Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
- Swish the octopus legs around with the tongs to remove the dark reddish membranes.
- Drain the octopi, discarding the cooking liquid, and cool to room temperature.
- Marinade/Vinaigrette:.
- Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
- Lower heat and simmer until reduced by half, about 5 minutes.
- Cool the vinegar mixture.
- Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
- Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
- Add octopi to bowl and toss marinade overnight.
- Preheat grill on high.
- Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
- Pour over the octopus and serve.
Nutrition Facts : Calories 139.3, Fat 12.1, SaturatedFat 1.7, Sodium 55.8, Carbohydrate 6.1, Fiber 1.1, Sugar 1.8, Protein 0.9
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