rill on high.
Prepare octopus by removing hoods and slicing
r four bunches. Marinate the baby octopi for at least one
boil and then simmer the octopus and the de-stemmed shitakes
efrigerator.
Strain out the octopus. Reserving the marinade.
In
Using mandoline or V-slicer, thinly slice fennel, radishes and cucumber.
Heat an oiled grill pan on high heat or preheat the grill to medium-high.
Combine octopus and garlic in medium bowl; season. Cook octopus about 1 min or until tender.
Combine octopus, fennel, radish, cucumber, chili pepper, parsley and combined lemon and oil in large bowl; season to taste.
bowl.
For Baby Octopus, rinse the Octopus in cold water. Cut
Clean the octopus, removing the eyes and beaks.
Combine the octopus with garlic, lemon juice, oil and oregano in medium bowl. Cover and refrigerate for 3 hours or overnight.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Drain the octopus and discard the marinade. Cook the octopus until tender.
Serve the octopus with lemon wedges.
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.
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.
Place the octopus and garlic in a pot
Place wine and balsamic in a large saucepan with the octopus.
Bring to the boil, then reduce heat to low and simmer for 20 minutes.
Drain octopus, place in a bowl with soy and chilli and tomato sauce. Stir to combine.
Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.
Garnish with parsley or coriander (cilentro).
Combine all ingedients in a large mixing bow, stir and refrigerated for at least 20 minutes.
Cook on a pre-heated grill plate until cooked through.
Be careful not to overcook octopus as they will toughen.
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.
Combine the octopus, 1/2 cup olive oil, garlic, ginger and chili in a large bowl. Cover and refrigerate for 1 hr to marinate.
Preheat grill (or cast iron grill pan) on high. Drain octopus, reserving marinade. Grill 10 mins, brushing frequently with marinade, until octopus curls and turns dark red.
Meanwhile, combine tomatoes with remaining olive oil and balsamic vinegar in a serving bowl. Slice the octopus and toss through salad while still warm. Gently stir through arugula leaves and serve with crusty bread and olives.
Remove and discard heads and beaks from the octopus, cut each octopus in half.
In a large bowl combine octopus with sauce, ketjap manis, juice, garlic and coriander, cover and refrigerate for at least 20 minutes.
Drain octopus, discard marinade. Cook octopus and lime slices on a heated oiled BBQ, uncovered, until octopus is browned and tender and lime slices are browned on both sides.
side.
For the squid/octopus cut the body and legs
Remove and discard heads and beaks from octopus, cut octopus in half.
Combine octopus, rind, juice, oil, sauce and garlic in large bowl, cover, refrigerate 3 hours or overnight.
Drain octopus from marinade and discard marinade.
Add octopus to heated skillet or barbecue, cook over high heat until just tender.
To clean each octopus, use a small sharp knife
o a boil. Add the octopus to the water, two at
Remove heads from octopus. Remove the dark \"beak\" from