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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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
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Total Time 2 hours
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From olivemagazine.com
Total Time 2 hours
Category Fish and seafood
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Calories 400 calories per serving
- 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.
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