GRILLED OCTOPUS WITH CHICKPEAS AND OREGANO
Categories dinner, project, salads and dressings, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 25
Steps:
- For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
- For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
- For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
- Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
- In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.
GRILLED OCTOPUS WITH GIGANTE BEANS AND OREGANO
Provided by Michael Symon
Categories Bean Appetizer Easter High Fiber Backyard BBQ Dinner Spring Grill Grill/Barbecue Healthy Oregano Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Sprinkle octopus with salt and freshly ground black pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes. Add wine, onion, garlic, cinnamon stick, and bay leaf to pot; bring to boil. Reduce heat to medium-low, cover, and simmer until octopus is very tender when pierced with fork, about 2 hours. Using tongs, transfer octopus to rimmed baking sheet and cool. If desired, rub off outer skin from octopus and discard. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Cut octopus tentacles crosswise into 1/2-inch-thick slices. Place on platter and brush with 2 tablespoons oil; sprinkle with salt and pepper. Grill octopus slices until heated through, about 2 minutes per side. Transfer to bowl and add remaining 2 tablespoons olive oil, red wine vinegar, and oregano; toss to coat.
- Place Gigante beans in large shallow bowl. Top with octopus mixture and serve.
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
CHICKPEA AND OCTOPUS SALAD
Steps:
- If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bitesized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.
OCTOPUS GRILLED VERY TENDER
This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones.
Provided by Rita1652
Categories Octopus
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
- Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
- Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
- Bring to a boil on medium-high heat.
- Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
- Swish the octopus legs around with the tongs to remove the dark reddish membranes.
- Drain the octopi, discarding the cooking liquid, and cool to room temperature.
- Marinade/Vinaigrette:.
- Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
- Lower heat and simmer until reduced by half, about 5 minutes.
- Cool the vinegar mixture.
- Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
- Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
- Add octopi to bowl and toss marinade overnight.
- Preheat grill on high.
- Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
- Pour over the octopus and serve.
Nutrition Facts : Calories 139.3, Fat 12.1, SaturatedFat 1.7, Sodium 55.8, Carbohydrate 6.1, Fiber 1.1, Sugar 1.8, Protein 0.9
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