Boil
water; place octopus in salted water and cook for 5 minutes.
Cover
and let sit 30 minutes off of heat.
Drain and cool.
Cut into 1-inch pieces.
Place in shallow bowl and add
the rest of the ingredients.
Toss and allow to marinate at least 2 hours before serving.
This will stay in refrigerator
for several
months.
This is wonderful as an appetizer. Makes 4 to 6 servings.
Place octopus in a saucepan and cover with water. Bring to a boil. Drain, transfer to a bowl to cool.
Add red wine, oregano, garlic and sugar (if using), mixing well. Cover and chill for 1 hour.
Preheat a grill pan on high. Cook octopus for 2 mins each side, or until opaque and tender. Transfer to bowl, allow to cool slightly.
Add salad greens, mint, onion and lemon juice. Season to taste and toss. Drizzle with a little olive oil and red wine vinegar to taste.
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.
The meat of the fresh octopus is especially consistent, so if
lace roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns
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.
e water.
Wash the octopus under running cold water.
a simmer.
Transfer octopus into braising liquid, turning to
ut the head off the octopus. Combine the tentacles, parsley, olive
he tentacles meet. Rinse the octopus under running water.
Wash
Rinse the octopus under cold, running water and
eat it. Blanch the thawed octopus in boiling water for one
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
o a boil. Add the octopus, bay leaf, the quartered yellow
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
0 minutes more.
Rinse octopus. Place on a flat work
If you can buy cleaned octopus you can skip the next
Rinse the octopus under cold, running water and