Greek Bbq Baby Octopus Recipes

GREEK-STYLE OCTOPUS RECIPE (XTAPODI)

Steps:

• Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
• When done, remove the octopus from the pan and keep the juices into a bowl.
• Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
• Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
• Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
• Serve with some crusted bread and ouzo or tsipouro.

GRILLED OCTOPUS, GREEK STYLE

Steps:

• Bring a large pot of salted water to a boil and blanch the octopus for 90 seconds. Remove the octopus and let it drain on a colander.
• Meanwhile, preheat the oven to 300°F. Line the bottom of a brazier, a Dutch oven or other large, ovenproof pot with the herbs and bay leaves. Lay the octopus on the nest of herbs, cover the pot and cook in the oven until tender, which will be somewhere between 90 minutes for small octopus to 4 hours for a really gigantic one. Two hours is about normal.
• When the octopus is tender, cut it into chunks. Leave small octopi whole. Mix the olive oil, lemon juice, oregano and chile and marinate the octopus in this for at least 1 hour, and as much as a day or two.
• To finish, get your grill blazing hot. Make sure the grill grates are clean. Grill the octopus over high heat until you get a little bit of charring here and there; they're already cooked, so you are just adding flavor. Drizzle your grilled octopus with really good olive oil, grind some black pepper over them and serve with a wedge of lemon -- and a shot of ouzo.

CHARGRILLED BABY OCTOPUS

Steps:

• 1. Cut off the octopus heads below the eyes with a sharp knife. Discard the heads and guts. Push the beaks out with your index finger, remove and discard. Wash the octopus thoroughly under running water and drain on crumpled paper towels. If the octopus are large, cut the tentacles into quarters. 2. Put the octopus in a large bowl. Stir together the wine, vinegar, soy sauce, hoisin sauce and garlic in a bowl and pour over the octopus. Toss to coat, then cover and refrigerate for several hours, or overnight. 3. Heat a chargrill pan or barbecue grill plate or flat plate until very hot and then lightly oil. Drain the octopus, reserving the marinade. Cook in batches for 3-5 minutes, or until the octopus flesh turns white. Brush the marinade over the octopus during cooking. Be careful not to overcook or the octopus will be tough. Serve warm or cold. Delicious with a green salad and lime wedges.

GRILLED OCTOPUS

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

GREEK BBQ BABY OCTOPUS

Steps:

• Place the octopus and garlic in a pot with water and bring to boil.
• Add baking soda and simmer for 40 minutes.
• To prepare the marinade;.
• In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
• and pepper.
• When the octopus is tender rinse it in cold water.
• Place in the.
• marinade and leave overnight.
• The following day, grill on a hot plate until lightly coloured.
• Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
• constantly.
• Add a touch of cream and worcestershire sauce and whisk.
• till they are all combined.
• Finish with shallots.
• Serve on a bed of rice with the cognac sauce poured all over.

GRILLED BABY OCTOPUS WITH LEMON

Steps:

• Gather the ingredients.
• In a plastic bag or container with a tight-fitting lid, place the octopus, olive oil, lemon juice and zest, salt, pepper, oregano, cloves, and garlic.
• Massage the marinade into the octopus and put it in the fridge for 24 hours to marinade. Massage it periodically during the marinating phase.
• Fire up the grill. If you have a gas or charcoal grill, it is vital that you add some kind of wood smoke . Without it, the dish becomes far less interesting.
• While the grill is heating, skewer the little octopi. It's a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but it's not essential.
• Grill over the smoky fire, covered, for 3 minutes.
• Turn them over and grill for 3 minutes more.
• Serve while still hot with lemon wedges on the side. Enjoy.

GREEK GRILLED BABY OCTOPUS SALAD

Steps:

• 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.

GRILLED BABY OCTOPUS

Steps:

• Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
• Preheat a grill to high heat.
• Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.