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
CHARRED OCTOPUS TACO WITH HARISSA, CHORIZO CRUSHED POTATOES, AND PICKLED RAMPS
These tacos combine tender grilled octopus with spiced harissa and piquant chorizo potatoes and are finished with the acidic bite of quick-pickled ramps.
Provided by Lee Wolen Boka
Yield Makes 12 tacos
Number Of Ingredients 24
Steps:
- Preheat oven to 275°F. Place the octopus, garlic, and thyme in a 5-quart pot or Dutch oven. Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat. Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours. Check the octopus periodically for tenderness by inserting a paring knife into the thickest part of an arm. When fully cooked, the knife should easily pierce the flesh. Remove from oven and let sit covered until the octopus comes to room temperature. Discard thyme and garlic. Remove and discard head, separate arms, and gently remove the purple skin.
- Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove the stems and seeds. Bring 1/2 cup water to a boil in a small pot. Add chiles and simmer until tender, about 3 to 5 minutes. Purée chiles and water in a blender until smooth, scrape out and reserve.
- Heat the olive oil in a skillet over medium heat. Sweat the onions until tender and lightly browned, 8 to 10 minutes. Add the onions, ground spices, lemon juice, and salt to the blender with 3 tablespoons of the pepper purée. Blend all ingredients until smooth. Strain, taste, and adjust seasoning. Harissa can be made 1 day in advance.
- Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place the ramps in a heatproof glass container and pour vinegar mixture over. Let sit until ramps come to room temperature, then refrigerate 1 hour. Ramps can be pickled 1 day in advance.
- Start the potatoes in a medium pot with cold salted water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 5 to 6 minutes. Drain, crush with a fork, and reserve.
- Heat the olive oil in a large skillet over medium heat and sauté the chorizo, breaking into bits, until browned and cooked through. Strain and reserve oil.
- Heat a grill or grill pan over medium-high heat. Rub the octopus with a little olive oil and grill until lightly charred, about 4 to 5 minutes per side. Slice octopus into bite-size pieces. Meanwhile, heat the reserved chorizo oil and potatoes in a large skillet over medium-high heat. Season with salt and pepper. Add the cooked chorizo and toss to combine. Taste and adjust seasoning.
- Warm the tortillas. Divide the crushed potatoes between the tortillas, top with octopus, a spoonful of harissa, and 2 or 3 pickled ramps.
PICKLED OCTOPUS
I have always liked Greek pickled octopus but didn't realise it was easy to make. I got this recipe from a class I attended at the Sydney Fish Market Cooking School. If you can't find a pre bashed octopus you can do this using a wooden rolling pin and belting the octopus about 30-40 times (advice from the fishmonger) I suggest doing it outdoors!
Provided by Coasty
Categories Octopus
Time 1h50m
Yield 2 jars
Number Of Ingredients 6
Steps:
- If you can buy cleaned octopus you can skip the next stage.
- Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
- Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.
- Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
- Remove from pan and allow to cool slightly or cool enough to handle.
- Slice tentacles into 3cm lengths and body into pieces.
- Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
- Pack the octopus in the sterlised jars and pour over the marinade.
- Let sit in the refrigerator for 5 days before eating.
- Serve as part of meze.
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 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.
GRILLED OCTOPUS
Provided by Mark Bittman
Categories appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 639 milligrams, Sugar 1 gram
GRILLED OCTOPUS
Steps:
- Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and one of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife). Drain, discarding all the solids (except the octopus). You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.
- Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Cut the octopus into large serving pieces, brush it with half of the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out. Cut the remaining lemons into wedges.
- Brush the octopus with the remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with the parsley.
- Grilled Squid with Vinaigrette
- Much simpler: Cut cleaned squid into big rings (or use baby squid, cleaned but left whole) and skewer it. Grill or pan-grill it over quite high heat until browned, less than 5 minutes. Serve as directed or drizzled with Vinaigrette (page 600).
More about "pickled and grilled octopus recipes"
GRILLED OCTOPUS SALAD RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
EASY GRILLED OCTOPUS RECIPE - COOKING LSL
From cookinglsl.com
MARINATED AND GRILLED OCTOPUS | OLIVEMAGAZINE
From olivemagazine.com
GRILLED OCTOPUS - TWO WAYS - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
10 BEST GRILLED OCTOPUS RECIPES | YUMMLY
From yummly.com
PICKLED AND GRILLED OCTOPUS - BIGOVEN.COM
From bigoven.com
PICKLED OCTOPUS | RECIPE | OCTOPUS RECIPES, SQUID RECIPES, YUMMY …
From pinterest.ca
PICKLED OCTOPUS, PICKLED OCTOPUS RECIPES, GREEK PICKLED OCTOPUS ...
From pinterest.ca
PICKLED OCTOPUS - COME GRILL WITH ME
From comegrill.com
PICKLED OCTOPUS - GOOD FISH BAD FISH
From goodfishbadfish.com.au
GRILLED OCTOPUS WITH ROASTED FINGERLING POTATOES - SAVOR THE BEST
From savorthebest.com
PICKLED OCTOPUS - THE OLIVE AND THE SEA FOOD BLOG
From theoliveandthesea.com
PICKLED AND GRILLED OCTOPUS RECIPE - COOKEATSHARE
From cookeatshare.com
PICKLED AND GRILLED OCTOPUS RECIPE - COOKING INDEX
From cookingindex.com
ASTRAY RECIPES: PICKLED AND GRILLED OCTOPUS
From astray.com
32 TRADITIONAL RECIPES OF GRILLED OCTOPUS - FOOD NEWS
From foodnewsnews.com
PICKLED OCTOPUS | KALOFAGAS.CA
From kalofagas.ca
GRILLED OCTOPUS - COME GRILL WITH ME
From comegrill.com
GREEK PICKLED OCTOPUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PICKLED OCTOPUS IN A JAR | BOILED WITH VINEGAR | THE GREEK FOOD
From thegreekfood.com
EASY OCTOPUS RECIPES | OLIVEMAGAZINE
From olivemagazine.com
BEST SUPER TENDER GRILLED OCTOPUS RECIPES | QUICK AND …
From foodnetwork.ca
GRILLED OCTOPUS WITH ROASTED POTATOES - CHEF'S PENCIL
From chefspencil.com
BABY OCTOPUS RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
EASY GRILLED OCTOPUS RECIPE - THE PEASANT'S DAUGHTER
From thepeasantsdaughter.net
GRILLED OCTOPUS WITH CORN, APPLE AND PICKLED BLACK GARLIC
From cephsandchefs.com
OKONOMIYAKI WITH DASHI, MARINATED GRILLED OCTOPUS AND PICKLED …
From more.ctv.ca
GRILLED OCTOPUS RECIPE AUTHENTIC AND HEALTHY - MMMEDITERRANEAN
From mmmediterranean.com
GRILLED OCTOPUS WITH SANTORINI FAVA | KALOFAGAS.CA
From kalofagas.ca
PRE-COOKED AND GRILLED OCTOPUS - BOSSKITCHEN
From bosskitchen.com
PICKLED OCTOPUS | GREEK RECIPES | SBS FOOD
From sbs.com.au
SPANISH GRILLED OCTOPUS RECIPE - RASA MALAYSIA
From rasamalaysia.com
GRILLED OCTOPUS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRILLED OCTOPUS SALAD | RICARDO
From ricardocuisine.com
PICKLED OCTOPUS, PICKLED OCTOPUS RECIPES, GREEK PICKLED OCTOPUS ...
From pinterest.com.au
GRILLED OCTOPUS RECIPE: HOW TO GRILL OCTOPUS - MASTERCLASS
From masterclass.com
MARINATED GRILLED OCTOPUS - COOKING WITH NONNA
From cookingwithnonna.com
PICKLED AND GRILLED OCTOPUS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love