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.
CHAR GRILLED BABY OCTOPUS
Deliciously simply and very easy to prepare. I got this recipe from an Australian ABC TV show. Time does not allow for standing time (3hrs)
Provided by An_Net
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring stock, wine and lemon juice to the boil, add the octopus and simmer gently until octopus is tender. Drain and cool.
- Mix all marinade ingredients together. Pour over cooked octopus and let stand for at least three hours or preferably overnight.
- Heat barbecue or char grill till very hot and quickly sear the octopus until crispy.
- Serving Suggestion: Serve with wedges of lemon.
Nutrition Facts : Calories 805.6, Fat 58.9, SaturatedFat 8.3, Cholesterol 120, Sodium 587.2, Carbohydrate 14.9, Fiber 0.1, Sugar 5.5, Protein 37.7
OCTOPUS ALLA KARVOUNA (CHARCOAL-GRILLED OCTOPUS)
Steps:
- For the pickled red onion: Slice the red onion into 1/8-inch strips and place in a large, heat-safe container. Bring the rice vinegar and sugar to a boil, stirring on occasion, until the sugar is completely dissolved, then turn off the heat. Let the liquid cool for 5 minutes, then pour the mixture into the container with the onions and let cool to room temperature. Cover and refrigerate. When the onions turn bright pink and fluffy, they are ready (4 to 24 hours).
- Octopus preparation: Spread out the octopus on a cutting board and cover completely with plastic wrap. Tenderize the octopus with a mallet, starting from the middle body extending down the tentacles. Transfer to a pan and lightly sprinkle the baking soda over both sides of the octopus, then let sit at room temperature for 1 hour.
- Poaching liquid: In a 10-quart pot, add 1 cup extra-virgin olive oil, wine and wine cork, peppercorns, bay leaves, garlic, lemons and 6 to 8 cups water. (The water line should be around 1 inch above the octopus once dropped into the pot.)
- Cooking the octopus: Bring the poaching liquid to just about a simmer, 180 to 190 degrees F. Rinse the resting octopus in the sink to remove the excess baking soda. Transfer the octopus to the pot and continue to simmer until the internal temperature reaches 175 degrees F, 60 to 70 minutes.
- Breaking down the octopus: Place the octopus on a cutting board, and separate each tentacle from the body using a knife. Using the back of the knife, gently remove the gelatinous skin from each tentacle. (If your knife skills are limited, you can use paper towels and gently wipe the skin from the tentacles.)
- Grilling the octopus: Light your back patio grill and bring it up to 450 to 500 degrees F. Lightly cover the octopus tentacle in 1 teaspoon extra-virgin olive oil, salt and pepper. Place on the grill and sear, 3 to 4 minutes per side. Pull off the grill and let rest for a few minutes. Meanwhile, build the accompaniment salad by tossing the arugula with some pickled red onions, the remaining teaspoon extra-virgin olive oil, salt and pepper.
- Plating: On a clean cutting board, place the grilled octopus and slice the tentacles into 1-inch pinwheels. Arrange on a plate. Drizzle with some cabernet vinegar and Picual olive oil, then sprinkle with the herbs. To finish the plate, add a small handful of the dressed greens, and enjoy.
GREEK GRILLED BABY OCTOPUS SALAD
From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.
Provided by Sara 76
Categories Octopus
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 169.8, Fat 12.2, SaturatedFat 1.7, Sodium 153.7, Carbohydrate 16.5, Fiber 4.1, Sugar 1, Protein 1.9
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