Pickled And Grilled Octopus Recipes

OCTOPUS ALLA KARVOUNA (CHARCOAL-GRILLED OCTOPUS)

Steps:

• For the pickled red onion: Slice the red onion into 1/8-inch strips and place in a large, heat-safe container. Bring the rice vinegar and sugar to a boil, stirring on occasion, until the sugar is completely dissolved, then turn off the heat. Let the liquid cool for 5 minutes, then pour the mixture into the container with the onions and let cool to room temperature. Cover and refrigerate. When the onions turn bright pink and fluffy, they are ready (4 to 24 hours).
• Octopus preparation: Spread out the octopus on a cutting board and cover completely with plastic wrap. Tenderize the octopus with a mallet, starting from the middle body extending down the tentacles. Transfer to a pan and lightly sprinkle the baking soda over both sides of the octopus, then let sit at room temperature for 1 hour.
• Poaching liquid: In a 10-quart pot, add 1 cup extra-virgin olive oil, wine and wine cork, peppercorns, bay leaves, garlic, lemons and 6 to 8 cups water. (The water line should be around 1 inch above the octopus once dropped into the pot.)
• Cooking the octopus: Bring the poaching liquid to just about a simmer, 180 to 190 degrees F. Rinse the resting octopus in the sink to remove the excess baking soda. Transfer the octopus to the pot and continue to simmer until the internal temperature reaches 175 degrees F, 60 to 70 minutes.
• Breaking down the octopus: Place the octopus on a cutting board, and separate each tentacle from the body using a knife. Using the back of the knife, gently remove the gelatinous skin from each tentacle. (If your knife skills are limited, you can use paper towels and gently wipe the skin from the tentacles.)
• Grilling the octopus: Light your back patio grill and bring it up to 450 to 500 degrees F. Lightly cover the octopus tentacle in 1 teaspoon extra-virgin olive oil, salt and pepper. Place on the grill and sear, 3 to 4 minutes per side. Pull off the grill and let rest for a few minutes. Meanwhile, build the accompaniment salad by tossing the arugula with some pickled red onions, the remaining teaspoon extra-virgin olive oil, salt and pepper.
• Plating: On a clean cutting board, place the grilled octopus and slice the tentacles into 1-inch pinwheels. Arrange on a plate. Drizzle with some cabernet vinegar and Picual olive oil, then sprinkle with the herbs. To finish the plate, add a small handful of the dressed greens, and enjoy.

PICKLED AND GRILLED OCTOPUS

Steps:

• Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water.
• Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours. Drain the octopus in a colander and rinse under cold running water. Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours.
• Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar.
• In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week.
• Remove jar from the refrigerator about 1 hour before serving.
• Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges.

GRILLED BABY OCTOPUS

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.

CHARRED OCTOPUS TACO WITH HARISSA, CHORIZO CRUSHED POTATOES, AND PICKLED RAMPS

Steps:

• Preheat oven to 275°F. Place the octopus, garlic, and thyme in a 5-quart pot or Dutch oven. Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat. Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours. Check the octopus periodically for tenderness by inserting a paring knife into the thickest part of an arm. When fully cooked, the knife should easily pierce the flesh. Remove from oven and let sit covered until the octopus comes to room temperature. Discard thyme and garlic. Remove and discard head, separate arms, and gently remove the purple skin.
• Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove the stems and seeds. Bring 1/2 cup water to a boil in a small pot. Add chiles and simmer until tender, about 3 to 5 minutes. Purée chiles and water in a blender until smooth, scrape out and reserve.
• Heat the olive oil in a skillet over medium heat. Sweat the onions until tender and lightly browned, 8 to 10 minutes. Add the onions, ground spices, lemon juice, and salt to the blender with 3 tablespoons of the pepper purée. Blend all ingredients until smooth. Strain, taste, and adjust seasoning. Harissa can be made 1 day in advance.
• Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place the ramps in a heatproof glass container and pour vinegar mixture over. Let sit until ramps come to room temperature, then refrigerate 1 hour. Ramps can be pickled 1 day in advance.
• Start the potatoes in a medium pot with cold salted water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 5 to 6 minutes. Drain, crush with a fork, and reserve.
• Heat the olive oil in a large skillet over medium heat and sauté the chorizo, breaking into bits, until browned and cooked through. Strain and reserve oil.
• Heat a grill or grill pan over medium-high heat. Rub the octopus with a little olive oil and grill until lightly charred, about 4 to 5 minutes per side. Slice octopus into bite-size pieces. Meanwhile, heat the reserved chorizo oil and potatoes in a large skillet over medium-high heat. Season with salt and pepper. Add the cooked chorizo and toss to combine. Taste and adjust seasoning.
• Warm the tortillas. Divide the crushed potatoes between the tortillas, top with octopus, a spoonful of harissa, and 2 or 3 pickled ramps.

PICKLED OCTOPUS

Steps:

• If you can buy cleaned octopus you can skip the next stage.
• Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
• Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.
• Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
• Remove from pan and allow to cool slightly or cool enough to handle.
• Slice tentacles into 3cm lengths and body into pieces.
• Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
• Pack the octopus in the sterlised jars and pour over the marinade.
• Let sit in the refrigerator for 5 days before eating.
• Serve as part of meze.