OCTOPUS SQUID RECIPES

Name: Wood-Grilled Octopus And Squid
Total time: 3 h 30 min
Yield: Four servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 1 Spanish onion, peeled and diced; 1 clove garlic, peeled and minced; 1/2 cup carrots, peeled and diced; 1 small can tomato paste; 1 cup white wine; 1 medium cleaned octopus, about 2 to 4 pounds, preferably fresh; 3 tablespoons fresh thyme leaves; 1 bay leaf; Salt and freshly ground pepper to taste; 3/4 pound fresh cleaned squid, tentacles separated from body; 1/4 cup, plus 4 teaspoons, extra-virgin olive oil; 2 cloves garlic, peeled and minced; 2 tablespoons fresh rosemary, finely chopped; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1 lemon, thinly sliced; 2 tablespoons coarsely chopped parsley

WOOD-GRILLED OCTOPUS AND SQUID RECIPE - NYT COOKING

Wood-Grilled Octopus And Squid Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 3 hours 30 minutes

Yield Four servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 Spanish onion, peeled and diced
1 clove garlic, peeled and minced
1/2 cup carrots, peeled and diced
1 small can tomato paste
1 cup white wine
1 medium cleaned octopus, about 2 to 4 pounds, preferably fresh
3 tablespoons fresh thyme leaves
1 bay leaf
Salt and freshly ground pepper to taste
3/4 pound fresh cleaned squid, tentacles separated from body
1/4 cup, plus 4 teaspoons, extra-virgin olive oil
2 cloves garlic, peeled and minced
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 lemon, thinly sliced
2 tablespoons coarsely chopped parsley

Steps:

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion, garlic and carrots and cook until the onions are clear, about 5 minutes. Add the tomato paste, wine, octopus and herbs. Cover with water and simmer until the octopus is fork-tender, about 3 hours.
Meanwhile, run a knife along 1 side of each squid tube from the opening to the pointed end. Open the flap and score each piece, without cutting through the flesh. Place the squid in a bowl and toss with 1/4 cup of the olive oil, garlic, rosemary, 1/2 teaspoon salt, pepper and lemon. Marinate for 2 hours.
Remove the octopus from the liquid and let cool slightly. Heat a grill, preferably using hard wood, until very hot. Cut the legs off the octopus at the base of the body and discard the body. Brush the legs with 2 tablespoons of olive oil, season with salt and pepper and place on the grill for a few minutes. Remove the squid from the marinade and place the tentacles on the grill. Add the squid bodies, laying them out flat. Cook the octopus legs until charred and cook the squid just until it turns opaque. Divide among 4 plates, drizzle with the remaining olive oil, season with salt and pepper and sprinkle with parsley.

Nutrition Facts : @context http//schema.org, Calories 574, UnsaturatedFatContent 11 grams, CarbohydrateContent 30 grams, FatContent 16 grams, FiberContent 5 grams, ProteinContent 67 grams, SaturatedFatContent 3 grams, SodiumContent 1419 milligrams, SugarContent 8 grams

WOOD-GRILLED OCTOPUS AND SQUID RECIPE - NYT COOKING

Wood-Grilled Octopus And Squid Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 3 hours 30 minutes

Yield Four servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 Spanish onion, peeled and diced
1 clove garlic, peeled and minced
1/2 cup carrots, peeled and diced
1 small can tomato paste
1 cup white wine
1 medium cleaned octopus, about 2 to 4 pounds, preferably fresh
3 tablespoons fresh thyme leaves
1 bay leaf
Salt and freshly ground pepper to taste
3/4 pound fresh cleaned squid, tentacles separated from body
1/4 cup, plus 4 teaspoons, extra-virgin olive oil
2 cloves garlic, peeled and minced
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 lemon, thinly sliced
2 tablespoons coarsely chopped parsley

Steps:

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion, garlic and carrots and cook until the onions are clear, about 5 minutes. Add the tomato paste, wine, octopus and herbs. Cover with water and simmer until the octopus is fork-tender, about 3 hours.
Meanwhile, run a knife along 1 side of each squid tube from the opening to the pointed end. Open the flap and score each piece, without cutting through the flesh. Place the squid in a bowl and toss with 1/4 cup of the olive oil, garlic, rosemary, 1/2 teaspoon salt, pepper and lemon. Marinate for 2 hours.
Remove the octopus from the liquid and let cool slightly. Heat a grill, preferably using hard wood, until very hot. Cut the legs off the octopus at the base of the body and discard the body. Brush the legs with 2 tablespoons of olive oil, season with salt and pepper and place on the grill for a few minutes. Remove the squid from the marinade and place the tentacles on the grill. Add the squid bodies, laying them out flat. Cook the octopus legs until charred and cook the squid just until it turns opaque. Divide among 4 plates, drizzle with the remaining olive oil, season with salt and pepper and sprinkle with parsley.

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