The meat of the fresh octopus is especially consistent, so if
For Squid, Rinse the squid in
For the octopus:
Cut the head off the octopus. Combine the tentacles, parsley
rill on high.
Prepare octopus by removing hoods and slicing
lace roasted onion and garlic, octopus, 2 bunches parsley & cilantro,
To clean each octopus, use a small sharp knife
he tentacles meet. Rinse the octopus under running water.
Wash
il and let it boil for 5 minutes to allow
t. Blanch the thawed octopus in boiling water for one minute. Drain
igh heat. Add octopus, and continue boiling for about 20 minutes.
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.
Remove heads from octopus. Remove the dark \"beak\" from
Prepare and wash the octopus.
Place the head and
f the ingredients.
Marinate for 4 to 6 hours in
ish. Set aside.
For the squid/octopus cut the body and
Rinse the octopus under cold, running water and
If you can buy cleaned octopus you can skip the next
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.
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.