BBQ GARLIC OCTOPUS
I felt like some baby octopus but didn't find a recipe that appealed to me tonight so thought I'd post this original one that came out well. I've listed ingredients for a single generous serve which is all I was making but you can obviously scale it up easily.
Provided by Peter J
Categories Octopus
Time 27m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to boil in a small covered saucepan.
- Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them.
- Remove from heat and drain remaining water using the lid.
- Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together.
- Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.
Nutrition Facts : Calories 75.5, Fat 7, SaturatedFat 1, Sodium 5.3, Carbohydrate 6.9, Fiber 2.7, Protein 0.9
GRILLED OCTOPUS
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 Seafood Shellfish Octopus and Squid
Time 1h45m
Yield 6
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, Carbohydrate 10.6 g, Cholesterol 198.7 mg, Fat 8.9 g, Fiber 0.7 g, Protein 61.9 g, SaturatedFat 1.6 g, Sodium 2898.9 mg
GREEK BBQ BABY OCTOPUS
The hard long work pays off, I got it from a chef mate and he got it off his grandma. he tells a story of his grandfathers aussie neighbours couldn't believe he would cook up very cheap fish bait (baby octopus) for his family. that was untill he tried it, and my family has been eating it ever since.
Provided by Dropbear
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the octopus and garlic in a pot with water and bring to boil.
- Add baking soda and simmer for 40 minutes.
- To prepare the marinade;.
- In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
- and pepper.
- When the octopus is tender rinse it in cold water.
- Place in the.
- marinade and leave overnight.
- The following day, grill on a hot plate until lightly coloured.
- Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
- constantly.
- Add a touch of cream and worcestershire sauce and whisk.
- till they are all combined.
- Finish with shallots.
- Serve on a bed of rice with the cognac sauce poured all over.
GRILLED BABY OCTOPUS
Provided by Food Network
Time 55m
Yield 2 servings
Number Of Ingredients 10
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.
BBQ BABY OCTOPUS
Recipe from Delicious magazine. I usually mix 1/8 cup tomato ketchup and 1/8 cup of barbecue sauce instead of just the tomato ketchup.
Provided by Tracey in Oz
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place wine and balsamic in a large saucepan with the octopus.
- Bring to the boil, then reduce heat to low and simmer for 20 minutes.
- Drain octopus, place in a bowl with soy and chilli and tomato sauce. Stir to combine.
- Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.
- Garnish with parsley or coriander (cilentro).
Nutrition Facts : Calories 378.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 160, Sodium 1550.3, Carbohydrate 13.5, Fiber 0.4, Sugar 3.3, Protein 51.4
CHILI GARLIC BABY OCTOPUS
Make and share this Chili Garlic Baby Octopus recipe from Food.com.
Provided by Jubes
Categories Octopus
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingedients in a large mixing bow, stir and refrigerated for at least 20 minutes.
- Cook on a pre-heated grill plate until cooked through.
- Be careful not to overcook octopus as they will toughen.
Nutrition Facts : Calories 10.7, Fat 0.1, Sodium 0.8, Carbohydrate 3.2, Fiber 0.8, Sugar 0.7, Protein 0.4
OCTOPUS WITH GARLIC SAUCE
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- If using fresh octopus, rinse it well and place in a heavy, nonreactive pot. Cook over medium heat, covered, for 10 minutes. Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed. If using frozen octopus, place it in the pot still frozen and cook over medium-low heat, turning frequently, until thawed. Remove from heat.
- Drain the octopus, reserving the cooking liquid, and cut it into bite-size pieces. Place in a serving bowl. Stir in a few tablespoons of the cooking liquid to thin the dip to sauce consistency. Pour over the octopus and cool to room temperature. Garnish with reserved capers and serve.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 262 milligrams, Sugar 0 grams
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GRILLED OCTOPUS WITH GARLIC | LUNCHBOX
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Cuisine French, Italian, Mediterranean FoodTotal Time 55 minsCategory 90 Day Diet, BeefCalories 150 per serving
- Wash and clean the octopus. Be precise with the tentacles to remove any sand and hard particles that are glued to them.
- Preheat in a deep saucepan with 2-3 liters of water, add white wine, bay leaf, a few grains of allspice. When the liquid boils, remove the frozen octopus from the freezer, remove the bag and put it directly as it is frozen in the boiling water. The water should cover the entire octopus. Reduce heat to medium degree and allow to boil for 40 minutes. If you boil it too long, you will get a leathery octopus. 40 minutes is enough.
- Drain the octopus out of the water. Transfer it to a bowl, pour it with the olive oil and sprinkle with salt. Mix. Leave aside.
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