Sauteed Octopus With Oregano Recipes

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SAUTEED BABY OCTOPUS



Sauteed Baby Octopus image

My husband bought Baby Octopus on a whim and I couldn't find a recipe that I wanted to try. So, we tried sauteing them in garlic and herbs. They turned out really good, first time cooking the little suckers, so my technique might be weird. Also, next time I might try using white wine. NOTE: I didn't measure the garlic and herbs, so what I wrote down is a very loose calculation.

Provided by jusme

Categories     Very Low Carbs

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs baby octopus, fresh
olive oil
lemon juice, sprinkle
salt, sprinkle
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried thyme

Steps:

  • Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
  • Add lemon juice to Octopi as they're waiting to be cooked.
  • Heat olive oil in large skillet. Add minced garlic and cook until browned.
  • Add Octopi and sprinkle with herbs and salt.
  • Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
  • Cover and cook the final minute if needed.

Nutrition Facts : Calories 192.5, Fat 2.4, SaturatedFat 0.5, Cholesterol 109, Sodium 523.6, Carbohydrate 6.4, Fiber 0.5, Sugar 0.1, Protein 34.1

CANCATO CHILENO: STUFFED GRILLED SNAPPER WITH OREGANO



Cancato Chileno: Stuffed Grilled Snapper with Oregano image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (1 pound) whole red snappers
Salt and freshly ground black pepper
4 ounces Spanish chorizo, thinly sliced
3 tomatoes, peeled and sliced
4 ounces Gouda, sliced
4 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1/2 cup white wine
1 bunch parsley

Steps:

  • Preheat a grill.
  • Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper.
  • Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.

CORN AND TOMATO SALAD WITH FRESH OREGANO



Corn and Tomato Salad with Fresh Oregano image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 12

15 ears of fresh corn
2 tablespoons salt
10 Italian Roma tomatoes, cored and diced
2 yellow peppers, diced
2 medium red onions, minced fine
2 jalapeno or Serrano chiles, stemmed, deveined, seeded if desired and minced
2 cloves of garlic, minced or pureed
1/4 cup lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup canola oil
2 bunches fresh oregano, washed and picked over to yield 1/4 cup leaves

Steps:

  • Bring large pot of water to the a boil and add salt, When it returns to the boil, add 5 ears of corn and cook 3 minutes. Remove from pot and set aside to cool. Drop another five cobs, and repeat process until all corn is cooked. When cool, cut corn from cobs with a sharp knife. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over vegetables and stir gently to combine. Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving.

OCTOPUS IN TOMATO SAUCE



Octopus in Tomato Sauce image

Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.

Provided by 112

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 4

Number Of Ingredients 18

1 ½ pounds octopus
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
¼ cup chopped fresh mint leaves
1 teaspoon curry powder
1 teaspoon mixed spice
salt and pepper to taste
1 cup red wine
½ teaspoon grated lemon zest
½ teaspoon grated orange zest
1 (28 ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1 (8 ounce) can peas, drained
2 potatoes, peeled and cubed
10 whole pitted ripe olives
4 bay leaves
1 teaspoon white sugar

Steps:

  • Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 44 g, Cholesterol 127.8 mg, Fat 11.5 g, Fiber 6.4 g, Protein 45 g, SaturatedFat 1.8 g, Sodium 1095.1 mg, Sugar 9.8 g

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