Grilled Octopus Seaweed Salad Recipes

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.

Steps:

• Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
• Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
• Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
• Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
• Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

Steps:

• Combine the cloves, carrots, garlic, shallot, wine and 2 cups water in a medium Dutch oven or sauce pan. Place over medium-high heat and bring to a simmer.
• Meanwhile, rinse the octopus. Remove the head just above the eyes and then make a cut just below the eyes to remove them completely. Dip the ends of the octopus tentacles in the simmering wine mixture for a few seconds. Remove and then dip them again. Repeat once more for a total of 3 times; this will curl the tips for a very pretty result.
• Submerge the octopus tentacles and the head in the wine mixture, adding more water if needed to cover the octopus. Reduce the heat to low and simmer gently, covered, until the tip of a paring knife goes into the thickest part without much resistance, about 1 hour 45 minutes. Allow the octopus to cool for 30 minutes in the liquid before transferring to a plate to cool completely. When cool enough to handle, use a piece of paper towel to wipe the skin away. Cut the base into individual legs.
• Heat a grill pan over medium-high heat. Drizzle the octopus legs and head with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt. Place on the hot grill and cook until charred in a few spots, about 4 minutes per side. Set aside to cool.
• Preheat the oven to 400 degrees F.
• Place the bread cubes, Parmesan, 4 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Mix well to coat. Scatter the cubes on a baking sheet and bake until golden brown and crispy, about 12 minutes. Add the toasted cubes back to the bowl along with the arugula, tomatoes and olives. Tear in the basil. Drizzle the lemon juice and the remaining 1/3 cup oil around the edge of the bowl and toss well to marry all the ingredients. Chop the octopus into bite-size pieces and add them to the salad along with 1/8 teaspoon salt. Toss one more time and serve.

Steps:

• 1. Plate your Wakame Salad, divided between 2-4 appt Sliced desired amount of grilled octopus, add to plate Dice cucumber, add to plate Sprinkle with both the rice seasoning and sesame seeds Serve Enjoy

Steps:

• In a large saucepan, bring 1-1/2 cups water to a boil. Add the noodles and contents of seasoning packet. Boil for 3-4 minutes or until noodles are tender., Meanwhile, add 4 in. of water to another large saucepan; bring to a boil. Cut each hot dog lengthwise into eight strips to within 2 in of one end. Drop into boiling water; cook until heated through., Add food coloring to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog. Add eyes and mouth with dabs of mustard.