Sauteed Baby 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.

SPANISH OCTOPUS

Steps:

• Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
• Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
• Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
• Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
• Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
• Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
• Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
• Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

SAUTEED OCTOPUS WITH OREGANO

Steps:

• 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. Chop the tentacles into small pieces. Heat a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar. Saute for 10 minutes. Serve immediately.

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

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!

GREEK GRILLED BABY OCTOPUS SALAD

Steps:

• Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
• Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
• Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
• Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
• Serve warm with lemon wedges.