GRILLED OCTOPUS RECIPE | ALLRECIPES
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 Octopus and Squid Recipes
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 10.6 g, CholesterolContent 198.7 mg, FatContent 8.9 g, FiberContent 0.7 g, ProteinContent 61.9 g, SaturatedFatContent 1.6 g, SodiumContent 2898.9 mg
MARINATED AND GRILLED OCTOPUS - OLIVEMAGAZINE
This recipe cooks the octopus slowly to make it really tender, and grills it to give it charred, crispy edges. Serve with crusty bread and a glass of white wine
Provided by OLIVEMAGAZINE.COM
Categories Fish and seafood
Total Time 2 hours
Number Of Ingredients 12
Steps:
- Wash the octopus well under cold running water. If not prepped already, remove the beak, ink sac and eyes, or ask the fishmonger to do it for you. Put into a large pan with the bay, onion, carrot, celery and peppercorns.
- Pour over cold water, until the octopus is covered. Cover with an upside down saucer if it won’t completely submerge. Bring to a boil, and simmer gently with the lid on for 1 – 1½ hours. Check after 1 hour by testing one of the tentacles with a knife. It should easily go through without much resistance. Remove from the heat, and allow to cool completely in the liquid.
- Drain the cooled octopus and cut into bite-size pieces. Whisk the olive oil, vinegar, garlic and oregano in a large bowl with some salt. Add the octopus pieces, and leave to marinate in the fridge for at least 2 hours, or overnight.
- Heat a griddle pan to high, and drain the octopus from the marinade. Sear the pieces for 2-3 minutes until heated through and starting to crisp and char. Transfer to a serving plate and sear the remaining pieces. Squeeze over the lemon, add a pinch more oregano and a little sea salt to serve.
Nutrition Facts : Calories 400 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 67 grams protein, SodiumContent 0 milligram of sodium
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GRILLED OCTOPUS RECIPE - NYT COOKING
Reviews 5
Total Time 2 hours
Cuisine greek
Calories 273 per serving
- Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.
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