GRILLED BABY OCTOPUS
Provided by Food Network
Time 55m
Yield 2 servings
Number Of Ingredients 10
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.
MARINATED BABY OCTOPUS
Make and share this Marinated Baby Octopus recipe from Food.com.
Provided by Carolyn Jay
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.5, Carbohydrate 0.5, Protein 0.1
GRILLED OCTOPUS IN RED WINE MARINADE
Provided by Food Network
Time P1DT1h45m
Yield 8 appetizer servings
Number Of Ingredients 24
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.
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
MARINATED OCTOPUS
This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic.
Provided by rangapeach
Categories Stew
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
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.
SEASONED BABY OCTOPUS (CHUKA IIDAKO)
I found these at a market in Hawaii last year and really liked them. When I got home I tried to find a recipe for them on the web.There doesn't seem to be one. With a little trial and error I came up with this recipe and it is pretty close to the real thing. Give it a try. Hope you like it.
Provided by Chef Jackson
Categories Japanese
Time 47m
Yield 6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 456.9, Fat 22.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 2899.9, Carbohydrate 37.7, Fiber 1, Sugar 30.2, Protein 27.6
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.
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