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.

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.

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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