Grilled Octopus Recipes

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GRILLED OCTOPUS



Grilled Octopus image

Provided by Mark Bittman

Categories     appetizer, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds cleaned octopus
1 bay leaf
4 thyme branches
20 peppercorns
1 teaspoon salt, plus to taste
1 head garlic, cut in half along its equator
3 lemons
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
Minced parsley for garnish

Steps:

  • Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, and bring to boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you're using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Drain, discarding everything but octopus. (You can prepare this 24 hours in advance up to this point; cover, and refrigerate octopus.) Set aside.
  • Start charcoal or wood fire, or preheat gas grill; fire should be quite hot. Grill rack about 4 inches from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut remaining lemon into wedges.
  • Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 639 milligrams, Sugar 1 gram

GRILLED OCTOPUS



Grilled Octopus image

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!

Provided by Kim's Cooking Now

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h45m

Yield 6

Number Of Ingredients 8

2 tablespoons kosher salt
1 tablespoon black peppercorns
1 wine cork
3 ½ pounds octopus, head and beak removed
2 tablespoons extra virgin olive oil
½ lemon
½ tablespoon minced fresh parsley
1 pinch salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 384 calories, Carbohydrate 10.6 g, Cholesterol 198.7 mg, Fat 8.9 g, Fiber 0.7 g, Protein 61.9 g, SaturatedFat 1.6 g, Sodium 2898.9 mg

GRILLED BABY OCTOPUS



Grilled Baby Octopus image

Provided by Food Network

Time 55m

Yield 2 servings

Number Of Ingredients 10

22 ounces baby octopus
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch red pepper flakes
8 cloves garlic, sliced thin
Juice of 1/2 lemon
1/2 tablespoon chopped fresh parsley
1/3 cup balsamic vinegar
Baby greens, for plating

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.

GRILLED OCTOPUS



Grilled Octopus image

Categories     Octopus     Boil

Yield makes 4 to 6 servings

Number Of Ingredients 9

3 pounds cleaned octopus
1 bay leaf
4 fresh thyme branches
20 peppercorns
Salt and black pepper to taste
1 head of garlic, cut in half through its equator
3 lemons
3 tablespoons extra virgin olive oil
Minced fresh parsley leaves for garnish

Steps:

  • Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and one of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife). Drain, discarding all the solids (except the octopus). You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.
  • Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Cut the octopus into large serving pieces, brush it with half of the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out. Cut the remaining lemons into wedges.
  • Brush the octopus with the remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with the parsley.
  • Grilled Squid with Vinaigrette
  • Much simpler: Cut cleaned squid into big rings (or use baby squid, cleaned but left whole) and skewer it. Grill or pan-grill it over quite high heat until browned, less than 5 minutes. Serve as directed or drizzled with Vinaigrette (page 600).

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