hour.
Swish the octopus legs around with the tongs
o a boil. Add the octopus, bay leaf, the quartered yellow
The meat of the fresh octopus is especially consistent, so if
rill on high.
Prepare octopus by removing hoods and slicing
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.
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.
lace roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns
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.
Combine oil, lime peel and juice, garlic, chili pepper and octopus in large bowl. Cover and refrigerate 3 hours or overnight.
For the dressing , whisk all ingredients in a small bowl.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook octopus, turning, about 10 mins.
Combine mizuna, snow peas, water chestnuts, red pepper, bean sprouts and cilantro in large bowl. Drizzle with dressing; toss well. Sprinkle salad with sliced chili pepper. Serve salad with octopus.
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.
Wash octopus under running water to make
In a large saucepan, combine octopus, wine and vinegar. Bring to
nd discard heads from octopus.
Combine squid, octopus and shrimp in
Wash your octopus.
Cook without water in his juice until done and with the knife you feel that it is tender. This takes about one hour. Add some water only if the juice is evaporated.
In the meanwhile prepare your charcoal grill.
When the octopus is done, grill it on both sides for about 5 minutes. Don't burn it!
Take it out and cut it in pieces of 1/2 inch.
Divide the octopus pieces in 3 different bowls.
Add to each portion the condiments, stir well and serve.
Note: this keeps in the fridge at least one day.
Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
parsley, celery leaves, figs, and grilled tentacles in a large bowl
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.
e water.
Wash the octopus under running cold water.
For the lemongrass dressing, whisk all the ingredients in a medium bowl.
Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.
a simmer.
Transfer octopus into braising liquid, turning to