Marinated Octopus Recipes

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MARINATED OCTOPUS



Marinated Octopus image

This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic.

Provided by rangapeach

Categories     Stew

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 medium octopus
1 cup olive oil
1 cup wine vinegar
1 large onion
1 tablespoon Greek oregano
1 teaspoon pepper
2 teaspoons rosemary
1/2 cup lemon juice

Steps:

  • Place octopus in a large pan with plenty of water and boil for 2 hours.
  • Remove from heat; wash and remove the skin.
  • Cut in desired size pieces.
  • In a bowl, combine all the ingredients, except the lemon juice, and add octopus.
  • Mix well; cover; and refrigerate for several hours or overnight.
  • When ready to serve, stir in the lemon juice.

MARINATED OCTOPUS



Marinated Octopus image

Provided by Maura Egan

Categories     project, appetizer

Time 3h15m

Yield About 6 servings

Number Of Ingredients 11

4 pounds octopus
2 fresh bay leaves
1/2 cup olive oil
6 tablespoons fresh lemon juice, and 2 tablespoons extra if using gelatin
2 tablespoons chopped fresh parsley
2 tablespoons chopped salted capers, plus extra for sprinkling
Salt and pepper
1 envelope unflavored gelatin
Sprigs fresh oregano
1/2 cup black olives
1/2 cup sun-dried tomatoes in oil

Steps:

  • Wash the octopus inside and out in cold water and place in a large kettle. Add the bay leaves and 1 tablespoon salt and cover with cold water. Heat to boiling over medium-high flame. Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes. Remove the pan from the heat and cool the octopus in the water for 1 hour.
  • While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk until creamy and set aside.
  • Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers. Cut off the tentacles and reserve; turn the body inside out and rinse well.
  • Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice. Stir in 1/2 cup cold water. Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it. Refrigerate until set, about an hour.
  • Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade. Toss to coat. Taste and adjust seasoning if necessary.
  • To serve, invert molded tentacles onto a platter and slice. Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers. Serve with olives and sun-dried tomatoes.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 4 grams, Sodium 869 milligrams, Sugar 0 grams

GREEK MARINATED OCTOPUS IN OIL AND VINEGAR



Greek Marinated Octopus in Oil and Vinegar image

This octopus marinated in an oil and vinegar mixture and served with a sprinkle of oregano is a favorite Greek appetizer or meze, side dish, or main dish.

Provided by Nancy Gaifyllia

Categories     Appetizer     Dinner

Time 6h20m

Yield 6

Number Of Ingredients 6

4 1/2 pounds octopus (fresh or frozen and thawed)
3 1/2 ounces cooking water from the pressure cooker
3 1/2 ounces wine vinegar (good quality)
2 tablespoons extra-virgin olive oil
Garnish: extra-virgin olive oil to drizzle
Garnish: ground Greek oregano (rigani)

Steps:

  • Gather the ingredientsl.
  • Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity of the octopus bodies. (if you're squeamish, wear rubber gloves). Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife.
  • Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes.
  • Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.
  • Place the octopus in a pressure cooker or Instant Pot with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. If using an Instant Pot, use quick pressure release, remove the octopus, and drain in a colander. Reserve the cooking water in the pressure cooker.
  • When the octopus is cool enough to handle, cut it into bite-size pieces.
  • Place the octopus pieces into a bowl with 3 1/2 ounces of reserved cooking water saved from the pressure cooker, 3 1/2 ounces of vinegar, 2 tablespoons of olive oil, and mix well. This should be enough to completely cover the octopus; if it doesn't, make a little more marinade.
  • Cover and refrigerate for at least 5 to 6 hours before serving.
  • To serve, remove the octopus from the marinade (which may become slightly gel-like), drizzle with more olive oil and sprinkle with oregano. As a side dish, marinated octopus goes well with fakes ( lentil soup ), perhaps some cauliflower, and Greek olives. As a meze (appetizer), it's perfect with ouzo.

Nutrition Facts : Calories 601 kcal, Carbohydrate 15 g, Cholesterol 327 mg, Fiber 0 g, Protein 101 g, SaturatedFat 2 g, Sodium 1566 mg, Sugar 0 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

GRILLED OCTOPUS IN RED WINE MARINADE



Grilled Octopus in Red Wine Marinade image

Provided by Food Network

Time P1DT1h45m

Yield 8 appetizer servings

Number Of Ingredients 24

1 teaspoon chopped parsley
Parsley and lemon wedges, for garnish
2 cleaned 1 1/2 pound octopus, cut into 4 pieces, heads discarded
3 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
2 bay leaves
2 teaspoons salt
1/2 teaspoon whole black peppercorns
1 teaspoon dried thyme
2 cups red wine
4 cups water
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons dry red wine
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/3 cups strained octopus cooking broth
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon red wine vinegar
2 tablespoons butter

Steps:

  • In a large casserole combine octopus, carrots, celery, onion, bay leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45 minutes, or until octopus is very tender when pierced with a fork. Remove from heat and let octopus cool in its broth.
  • Set aside 1 1/3 cups of broth for sauce. When octopus is cool enough to handle, remove it from broth and rub it well to remove purplish skin. Rinse tentacles in broth as they are cleaned. Drain octopus and transfer to a large bowl.
  • Make marinade: in a small bowl combine marinade ingredients. Pour over octopus and toss to coat. Marinate, covered and refrigerated, for at least 24 hours, and up to 3 days.
  • Make sauce: in a small saucepan combine strained reserved broth, olive oil, lemon juice and vinegar. Reduce by half over high heat. Remove pan from heat and whisk in butter, 1 tablespoon at a time. Stir in parsley. Keep warm.
  • Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 minutes, turning frequently, until lightly charred and heated through. Serve 2 tentacles per person, with sauce spooned over, garnished with parsley and lemon wedges.

MARINATED OCTOPUS



Marinated Octopus image

Categories     Marinate     Octopus     Simmer     Boil

Yield serves 8

Number Of Ingredients 17

1 (8-pound) octopus, cleaned
1 cork (see headnote)
1 tablespoon peppercorns
2 carrots, peeled
1 onion, halved
1 head garlic, halved
1 bulb fennel, halved
2 ribs celery, halved
3 fresh or 2 dried bay leaves
Kosher salt and freshly ground pepper
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
1 or 2 lemons (enough to produce 1/4 cup juice)
1 orange
1 shallot
1 clove garlic, sliced paper-thin
Generous pinch of chile flakes

Steps:

  • In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves. Cover with cold water. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
  • When cool, remove the octopus from the liquid, discarding the liquid. Cut into 1-inch chunks, including the head. Sprinkle with salt and pepper.
  • In a large bowl, combine the lemon juice and olive oil. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes. Add the octopus chunks and toss to coat. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors. Serve at room temperature.

MARINATED OCTOPUS SALAD



Marinated Octopus Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 3h

Yield 4 servings

Number Of Ingredients 10

14 to 16 ounces cooked, cooled octopus (recipe follows)
1 small red onion, sliced thin
1/2 cup chopped celery
1 tablespoon drained capers
2 tablespoons sliced pitted calamata olives
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons good-quality red wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon flat-leaf parsley, leaves only, coarsely chopped
1 bunch arugula, rinsed and dried

Steps:

  • Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
  • Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
  • Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

MARINATED BABY OCTOPUS



Marinated Baby Octopus image

Make and share this Marinated Baby Octopus recipe from Food.com.

Provided by Carolyn Jay

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

500 g baby octopus, cleaned and halved
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons balsamic vinegar
2 crushed garlic cloves
1 chili, seeded and chopped
salt and pepper

Steps:

  • Place octopus in a saucepan. Cover with water. Bring to the boil. Reduce heat. Simmer, covered for 40 to 45 minutes or until tender.
  • Drain well. Transfer to a mixing bowl. Toss through combined oil, vinegars, garlic, chili and salt and pepper to taste.
  • Allow to marinate for at least 1 hour or overnight. Serve chilled with crusty bread.
  • Store in an airtight container in the fridge.

Nutrition Facts : Calories 121.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.5, Carbohydrate 0.5, Protein 0.1

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