Octopus Grilled Very Tender 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.

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.

GRILLED OCTOPUS

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.

GRILLED OCTOPUS

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.