Marinated Baby Octopus Food

MARINATED BABY OCTOPUS

Steps:

• Place octopus in a saucepan. Cover with water. Bring to the boil. Reduce heat. Simmer, covered for 40 to 45 minutes or until tender.
• Drain well. Transfer to a mixing bowl. Toss through combined oil, vinegars, garlic, chili and salt and pepper to taste.
• Allow to marinate for at least 1 hour or overnight. Serve chilled with crusty bread.
• Store in an airtight container in the fridge.

GRILLED OCTOPUS IN RED WINE MARINADE

Steps:

• In a large casserole combine octopus, carrots, celery, onion, bay leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45 minutes, or until octopus is very tender when pierced with a fork. Remove from heat and let octopus cool in its broth.
• Set aside 1 1/3 cups of broth for sauce. When octopus is cool enough to handle, remove it from broth and rub it well to remove purplish skin. Rinse tentacles in broth as they are cleaned. Drain octopus and transfer to a large bowl.
• Make marinade: in a small bowl combine marinade ingredients. Pour over octopus and toss to coat. Marinate, covered and refrigerated, for at least 24 hours, and up to 3 days.
• Make sauce: in a small saucepan combine strained reserved broth, olive oil, lemon juice and vinegar. Reduce by half over high heat. Remove pan from heat and whisk in butter, 1 tablespoon at a time. Stir in parsley. Keep warm.
• Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 minutes, turning frequently, until lightly charred and heated through. Serve 2 tentacles per person, with sauce spooned over, garnished with parsley and lemon wedges.

SEASONED BABY OCTOPUS (CHUKA IIDAKO)

Steps:

• Combine all of the ingredients.
• Marinate for 4 to 6 hours in the refrigerator.
• Strain out the octopus. Reserving the marinade.
• In a wok or large sauce pan bring the reserved marinade to a boil.
• Turn the heat to low and allow the sauce to cool slightly.
• Add the octopus and cook slowly for 2 to 4 minutes.
• The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.).
• Remove the octopus from the sauce. Discard the sauce.
• Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion.
• Enjoy!

MARINATED OCTOPUS

Steps:

• In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves. Cover with cold water. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
• When cool, remove the octopus from the liquid, discarding the liquid. Cut into 1-inch chunks, including the head. Sprinkle with salt and pepper.
• In a large bowl, combine the lemon juice and olive oil. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes. Add the octopus chunks and toss to coat. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors. Serve at room temperature.

MARINATED OCTOPUS

Steps:

• Place octopus in a large pan with plenty of water and boil for 2 hours.
• Remove from heat; wash and remove the skin.
• Cut in desired size pieces.
• In a bowl, combine all the ingredients, except the lemon juice, and add octopus.
• Mix well; cover; and refrigerate for several hours or overnight.
• When ready to serve, stir in the lemon juice.

GREEK BBQ BABY OCTOPUS

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.

SAUTEED BABY OCTOPUS

Steps:

• Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
• Add lemon juice to Octopi as they're waiting to be cooked.
• Heat olive oil in large skillet. Add minced garlic and cook until browned.
• Add Octopi and sprinkle with herbs and salt.
• Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
• Cover and cook the final minute if needed.