OCTOPUS APPETIZER RECIPES
GRILLED OCTOPUS RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 2 hours
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//schema.org, Calories 273, UnsaturatedFatContent 7 grams, CarbohydrateContent 12 grams, FatContent 9 grams, FiberContent 2 grams, ProteinContent 35 grams, SaturatedFatContent 2 grams, SodiumContent 639 milligrams, SugarContent 1 gram
CEVICHE RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 15 to 18 servings
Number Of Ingredients 13
Steps:
- Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.
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