Octopus Tostada Recipes

GRILLED OCTOPUS

Grilled Octopus image

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

Ingredients

2 tablespoons kosher salt
1 tablespoon black peppercorns
1 wine cork
3 ½ pounds octopus, head and beak removed
2 tablespoons extra virgin olive oil
½ lemon
½ tablespoon minced fresh parsley
1 pinch salt and freshly ground black pepper to taste

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

OCTOPUS ALLA KARVOUNA (CHARCOAL-GRILLED OCTOPUS)

Octopus alla Karvouna (Charcoal-Grilled Octopus) image

Provided by Food Network

Categories main-dish

Time 5h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 medium red onion
4 cups rice vinegar
4 cups granulated pure cane sugar
3 to 4 pounds raw Spanish octopus, frozen or fresh (thawed if frozen)
3 tablespoons baking soda
1 cup plus 2 teaspoons extra-virgin olive oil
1 cup dry white wine (save the cork for cooking)
1/4 cup whole black peppercorns
2 dried bay leaves
2 cloves garlic
2 lemons, halved, plus additional lemon wedges for serving
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
8 ounces wild arugula
2 ounces cabernet sauvignon vinegar
2 ounces Picual olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

For the pickled red onion: Slice the red onion into 1/8-inch strips and place in a large, heat-safe container. Bring the rice vinegar and sugar to a boil, stirring on occasion, until the sugar is completely dissolved, then turn off the heat. Let the liquid cool for 5 minutes, then pour the mixture into the container with the onions and let cool to room temperature. Cover and refrigerate. When the onions turn bright pink and fluffy, they are ready (4 to 24 hours).
Octopus preparation: Spread out the octopus on a cutting board and cover completely with plastic wrap. Tenderize the octopus with a mallet, starting from the middle body extending down the tentacles. Transfer to a pan and lightly sprinkle the baking soda over both sides of the octopus, then let sit at room temperature for 1 hour.
Poaching liquid: In a 10-quart pot, add 1 cup extra-virgin olive oil, wine and wine cork, peppercorns, bay leaves, garlic, lemons and 6 to 8 cups water. (The water line should be around 1 inch above the octopus once dropped into the pot.)
Cooking the octopus: Bring the poaching liquid to just about a simmer, 180 to 190 degrees F. Rinse the resting octopus in the sink to remove the excess baking soda. Transfer the octopus to the pot and continue to simmer until the internal temperature reaches 175 degrees F, 60 to 70 minutes.
Breaking down the octopus: Place the octopus on a cutting board, and separate each tentacle from the body using a knife. Using the back of the knife, gently remove the gelatinous skin from each tentacle. (If your knife skills are limited, you can use paper towels and gently wipe the skin from the tentacles.)
Grilling the octopus: Light your back patio grill and bring it up to 450 to 500 degrees F. Lightly cover the octopus tentacle in 1 teaspoon extra-virgin olive oil, salt and pepper. Place on the grill and sear, 3 to 4 minutes per side. Pull off the grill and let rest for a few minutes. Meanwhile, build the accompaniment salad by tossing the arugula with some pickled red onions, the remaining teaspoon extra-virgin olive oil, salt and pepper.
Plating: On a clean cutting board, place the grilled octopus and slice the tentacles into 1-inch pinwheels. Arrange on a plate. Drizzle with some cabernet vinegar and Picual olive oil, then sprinkle with the herbs. To finish the plate, add a small handful of the dressed greens, and enjoy.

CEVICHE TOSTADA

Ceviche Tostada image

Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with.

Provided by Cooking for Pleasure

Categories Octopus

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2-3/4 lb shrimp
2 -3 firm tomatoes, diced in small pieces
1 medium red onion, diced in small pieces
1/3 cup cilantro
3 garlic cloves, minced finely
1 jalapeno, minced finely
2 tablespoons clam juice
2 limes, juice of
salt
12 tostadas

Steps:

Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
Refrigerate the mixture overnight,
Drain excess liquid, add salt, then serve over Tostadas.
*Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.

Nutrition Facts : Calories 91.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 110.4, Sodium 159.5, Carbohydrate 8.6, Fiber 1.4, Sugar 3.5, Protein 13

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