Octopus Alla Karvouna Charcoal Grilled Octopus Recipes

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GRILLED OCTOPUS WITH CELERY AND CANNELLINI BEAN SALAD



Grilled Octopus with Celery and Cannellini Bean Salad image

Provided by Anne Burrell

Time 10h25m

Yield 4 servings

Number Of Ingredients 30

Extra-virgin olive oil
2 cloves garlic, smashed
1 carrot, peeled and cut into 1/2-inch lengths
1 rib celery, cut into 1/2-inch lengths
1/2 red onion, cut in half
Kosher salt
Pinch crushed red pepper
1 cup red wine vinegar
3 bay leaves
2 baby octopus (about 1 pound)
Extra-virgin olive oil
1/2 red onion, thinly sliced
Kosher salt
Pinch crushed red pepper
2 cloves garlic, smashed and finely chopped
1 1/2 cups Cooked Cannellini Beans, recipe follows, or 1 can cannellini beans, rinsed
1/2 cup chicken stock
3 celery ribs (from the light green delicate inside), cut very thin on a bias
3 cups washed baby arugula
1/2 cup celery leaves
1 lemon, juiced
Big fat finishing oil
1 cup dried cannellini beans, soaked overnight
2 cloves garlic
1 bay leaf
1 carrot, peeled
1 rib celery
1 bundle fresh thyme
1/2 Spanish onion
Kosher salt

Steps:

  • To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. (This part can sooooooo be done ahead.)
  • To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.
  • Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.
  • In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil.
  • Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the beans by about 2 inches.
  • Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off.
  • Season the water generously with salt and let sit for 15 minutes. Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard. Yield: 2 1/2 cups cooked beans.

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 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 IN RED WINE MARINADE



Grilled Octopus in Red Wine Marinade image

Provided by Food Network

Time P1DT1h45m

Yield 8 appetizer servings

Number Of Ingredients 24

1 teaspoon chopped parsley
Parsley and lemon wedges, for garnish
2 cleaned 1 1/2 pound octopus, cut into 4 pieces, heads discarded
3 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
2 bay leaves
2 teaspoons salt
1/2 teaspoon whole black peppercorns
1 teaspoon dried thyme
2 cups red wine
4 cups water
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons dry red wine
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/3 cups strained octopus cooking broth
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon red wine vinegar
2 tablespoons butter

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.

GALICIAN-STYLE OCTOPUS



Galician-Style Octopus image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

1 octopus, cleaned
1/2 kilogram potatoes (about 1 pound), peeled and cut
Sea salt
Olive oil, for drizzling
Sweet paprika, for sprinkling
Hot paprika, for sprinkling

Steps:

  • Fill a large pot with water and bring to a boil. Dunk the octopus in 8 times, fully submerging it. Then simmer the octopus until tender when pierced with a skewer, 35 to 40 minutes.
  • Meanwhile, boil the potatoes in a separate pot until tender.
  • Cut the octopus into tentacles with scissors (discard the rest), then sprinkle with the sea salt, drizzle with olive oil and sprinkle with the sweet and hot paprika. Serve with the potatoes.

OCTOPUS



Octopus image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 lemon, halved, plus 1 lemon, halved
1 (3 pound) octopus, cleaned of beak and ink sac
3 tablespoons dried Greek oregano
1 tablespoon white wine vinegar
2 tablespoons Greek olive oil
1 teaspoon salt

Steps:

  • Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.
  • In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.
  • Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.

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.

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