o a boil. Add the octopus, bay leaf, the quartered yellow
e meat of the fresh octopus is especially consistent, so if
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.
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.
Wash octopus under running water to make
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.
For Squid, Rinse the squid in
For the octopus:
Cut the head off the octopus. Combine the tentacles, parsley
In a large saucepan, combine octopus, wine and vinegar. Bring to
br>Preheat an outdoor grill for medium-high heat and lightly
e speed slightly and mix for 2 to 3 minutes, until
Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head.
Cook the octupus with the wine.
Pour the olive oil and the other ingredients.
Let it stand over low heat.
Add the potatoes and wait until they are cooked.
You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
You may use the same recipe for big squids.
nd cook in the microwave for about 30 seconds in high
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
br>Presentation Tips:
For a quick and easy way
Soak chicken in sauce at least 2 hours before cooking.
For 1 chicken, use this recipe; for 2 chickens, 1 1/2 times.
Sprinkle meat with garlic salt (optional) and meat tenderizer; let set for 30 minutes.
For garlic-mustard glaze:
Whisk
and 5 inches above rack for 4-5 seconds. If using