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.
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
BRAISED OCTOPUS
Steps:
- Set the saucepan over low heat. Pour in 6 tablespoons of the olive oil. Scatter the onion in the bottom of the pan and add the garlic. Nestle the octopus on top of the onions. Scatter the olives over the octopus. Cover and let the octopus stew in its own juices for 1 hour.
- Uncover the octopus, there should be a lot of liquid from the octopus in the pan. Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus. To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily.
- Remove the octopus from the pot and let cool slightly. Cut the octopus into 3/4-inch chunks, skin and all. Put the octopus chunks in the skillet and pour in the contents of the saucepan as well. Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed. Get the sauce simmering rapidly over medium heat and stir in the parsley. You should have 2 cups or so of braising juices in the skillet. If there's much more than that, boil to reduce the sauce
PARBOILED OCTOPUS
Provided by Florence Fabricant
Categories project
Time 1h15m
Yield About 14 ounces cooked octopus
Number Of Ingredients 5
Steps:
- Put the octopus in a deep saucepan with vinegar, peppercorns, celery and onion. Cover with cold water. If possible, toss in two or three corks from wine bottles; they are supposed to help tenderize octopus.
- Bring to a simmer, and cook uncovered for an hour. Drain the octopus and transfer it to a bowl of ice water. Allow it to cool completely; then dry it before using in another recipe.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 17 grams, SaturatedFat 0 grams, Sodium 279 milligrams, Sugar 1 gram
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