SAUTEED BABY OCTOPUS
My husband bought Baby Octopus on a whim and I couldn't find a recipe that I wanted to try. So, we tried sauteing them in garlic and herbs. They turned out really good, first time cooking the little suckers, so my technique might be weird. Also, next time I might try using white wine. NOTE: I didn't measure the garlic and herbs, so what I wrote down is a very loose calculation.
Provided by jusme
Categories Very Low Carbs
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
- Add lemon juice to Octopi as they're waiting to be cooked.
- Heat olive oil in large skillet. Add minced garlic and cook until browned.
- Add Octopi and sprinkle with herbs and salt.
- Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
- Cover and cook the final minute if needed.
Nutrition Facts : Calories 192.5, Fat 2.4, SaturatedFat 0.5, Cholesterol 109, Sodium 523.6, Carbohydrate 6.4, Fiber 0.5, Sugar 0.1, Protein 34.1
SPANISH OCTOPUS
Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 3h22m
Yield 2
Number Of Ingredients 14
Steps:
- Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
- Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
- Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
- Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
- Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
- Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
- Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
- Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 15 g, Cholesterol 108.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 4.3 g, Sodium 2046.4 mg, Sugar 3.3 g
BABY OCTOPUS SALAD
Categories Salad Fish Shellfish Appetizer Quick & Easy Low/No Sugar Graduation Seafood Octopus Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings (as part of antipasti)
Number Of Ingredients 7
Steps:
- Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
- Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
- Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
SAUTEED OCTOPUS WITH OREGANO
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- 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. Chop the tentacles into small pieces. Heat a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar. Saute for 10 minutes. Serve immediately.
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.
MARINATED BABY OCTOPUS
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
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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- Place all the ingredients for cooking into a medium sauce pan and cover with water. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for about 1 hour 15 minutes (see note 3). Taste one and when ready, drain.
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