3 Kind Grilled Octopus Food

GRILLED BABY OCTOPUS

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.

GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)

Steps:

• Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
• Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
• Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
• Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
• Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

GRILLED OCTOPUS

Steps:

• Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and one of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife). Drain, discarding all the solids (except the octopus). You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.
• Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Cut the octopus into large serving pieces, brush it with half of the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out. Cut the remaining lemons into wedges.
• Brush the octopus with the remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with the parsley.
• Grilled Squid with Vinaigrette
• Much simpler: Cut cleaned squid into big rings (or use baby squid, cleaned but left whole) and skewer it. Grill or pan-grill it over quite high heat until browned, less than 5 minutes. Serve as directed or drizzled with Vinaigrette (page 600).

GRILLED OCTOPUS

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.

OCTOPUS

Steps:

• Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.
• In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.
• Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.

3 KIND GRILLED OCTOPUS

Steps:

• Wash your octopus.
• Cook without water in his juice until done and with the knife you feel that it is tender. This takes about one hour. Add some water only if the juice is evaporated.
• In the meanwhile prepare your charcoal grill.
• When the octopus is done, grill it on both sides for about 5 minutes. Don't burn it!
• Take it out and cut it in pieces of 1/2 inch.
• Divide the octopus pieces in 3 different bowls.
• Add to each portion the condiments, stir well and serve.
• Note: this keeps in the fridge at least one day.

GRILLED OCTOPUS WITH VINEGAR

Steps:

• Preheat grill. 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. Sprinkle oregano over the octopus tentacles. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus.

GRILLED OCTOPUS

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.