Grilled Octopus With Vinegar Recipes

OCTOPUS GRILLED VERY TENDER

Steps:

• Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
• Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
• Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
• Bring to a boil on medium-high heat.
• Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
• Swish the octopus legs around with the tongs to remove the dark reddish membranes.
• Drain the octopi, discarding the cooking liquid, and cool to room temperature.
• Marinade/Vinaigrette:.
• Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
• Lower heat and simmer until reduced by half, about 5 minutes.
• Cool the vinegar mixture.
• Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
• Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
• Add octopi to bowl and toss marinade overnight.
• Preheat grill on high.
• Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
• Pour over the octopus and serve.

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.

GREEK MARINATED OCTOPUS IN OIL AND VINEGAR

Steps:

• Gather the ingredientsl.
• Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity of the octopus bodies. (if you're squeamish, wear rubber gloves). Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife.
• Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes.
• Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.
• Place the octopus in a pressure cooker or Instant Pot with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. If using an Instant Pot, use quick pressure release, remove the octopus, and drain in a colander. Reserve the cooking water in the pressure cooker.
• When the octopus is cool enough to handle, cut it into bite-size pieces.
• Place the octopus pieces into a bowl with 3 1/2 ounces of reserved cooking water saved from the pressure cooker, 3 1/2 ounces of vinegar, 2 tablespoons of olive oil, and mix well. This should be enough to completely cover the octopus; if it doesn't, make a little more marinade.
• Cover and refrigerate for at least 5 to 6 hours before serving.
• To serve, remove the octopus from the marinade (which may become slightly gel-like), drizzle with more olive oil and sprinkle with oregano. As a side dish, marinated octopus goes well with fakes ( lentil soup ), perhaps some cauliflower, and Greek olives. As a meze (appetizer), it's perfect with ouzo.

GRILLED OCTOPUS ON A FOREMAN GRILL RECIPE

Steps:

• In a large pot, place the octopus, celery, bay leaf, garlic, peppercorns, 1 teaspoon of salt, and 1 lemon cut in half. Pour in enough water to cover. Turn the heat to medium-high and bring to a boil. Lower the heat to simmer, cover the pot, and allow the octopus to cook until tender. This will take approximately 60 minutes. You can check for tenderness with the tip of a sharp knife.
• Remove the octopus from the water to a baking dish, discarding the aromatics and liquid. Coat the octopus with 1 tablespoon of olive oil. Cover with plastic wrap and place in the refrigerator for up to 24 hours.
• Remove the octopus from the refrigerator to bring it to room temperature. Remove as much of any outer skin still attached as you can by rubbing your hands over the octopus. Don't worry if it doesn't come off. It will char when grilled.
• Heat your Foreman Grill to high. Meanwhile, cut the octopus into serving sizes, approximately 4". Coat with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill the octopus with the top closed just until the outside chars. This will happen quickly - approximately 3 to 5 minutes. Depending on your grill size, you will likely do this in batches.
• Remove the octopus to a serving platter and brush with olive oil. Cut 2 lemons in half. Grill the lemon halves to lightly char. Serve the octopus with the grilled lemon. You can garnish with chopped parsley or oregano if desired.

GRILLED OCTOPUS IN RED WINE MARINADE

Steps:

• In a large casserole combine octopus, carrots, celery, onion, bay leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45 minutes, or until octopus is very tender when pierced with a fork. Remove from heat and let octopus cool in its broth.
• Set aside 1 1/3 cups of broth for sauce. When octopus is cool enough to handle, remove it from broth and rub it well to remove purplish skin. Rinse tentacles in broth as they are cleaned. Drain octopus and transfer to a large bowl.
• Make marinade: in a small bowl combine marinade ingredients. Pour over octopus and toss to coat. Marinate, covered and refrigerated, for at least 24 hours, and up to 3 days.
• Make sauce: in a small saucepan combine strained reserved broth, olive oil, lemon juice and vinegar. Reduce by half over high heat. Remove pan from heat and whisk in butter, 1 tablespoon at a time. Stir in parsley. Keep warm.
• Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 minutes, turning frequently, until lightly charred and heated through. Serve 2 tentacles per person, with sauce spooned over, garnished with parsley and lemon wedges.

GRILLED OCTOPUS WITH VINEGAR

Steps:

• Preheat grill. In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Sprinkle oregano over the octopus tentacles. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus.