Grilled Marinated Octopus
Marinate 24 hours - Mix the marinade ingredients in a bowl, then pour over the octopus in a bowl or container and toss well. Be sure to do this while the octopus is still hot because it is porous and will absorb the marinade better. Cool completely then cover and refrigerate to marinate for 12 to 24 hours.
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FileOctopus marginatus (Coconut octopus).jpg Wikipedia, the free
Directions. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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Remove the octopus tentacles from the marinade and grill, about 8 to 12 minutes, turning to char lightly on all sides. Remove and serve the tentacles on a platter, drizzled with the pan juice reduction, extra virgin Greek olive oil, and sprinkled with capers and a little chopped parsley or oregano.
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First, clean the octopus. Remove the head and beak, and discard the innards. Rinse the octopus well. Next, combine the olive oil, lemon juice, garlic, salt, and pepper in a bowl. Add the octopus, and massage the marinade into the flesh. Let the octopus marinate for at least 2 hours, or overnight.
FileVeined Octopus Amphioctopus Marginatus eating a Crab.jpg
STEP 3. Drain the cooled octopus and cut into bite-size pieces. Whisk the olive oil, vinegar, garlic and oregano in a large bowl with some salt. Add the octopus pieces, and leave to marinate in the fridge for at least 2 hours, or overnight. STEP 4. Heat a griddle pan to high, and drain the octopus from the marinade.
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Boil the octopus. Add the octopus to a large cooking pot and cover with 2 liters of water. Add also 10 tablespoons of vinegar and bring to a boil. Reduce heat to medium and cook for about 50 minutes to 1 hour. Or until tender enough when you prick it with a knife.
Smoked Octopus Recipe Homemade Smoked Baby Octopus
Instructions. First, you'll need the raw octopus and a large pot of water. You'll need enough water to cover the seafood with the cooking liquid. Once the water is boiling, make sure and salt the water properly and allow the octopus to blanch for a 3-5 minutes or until al dente. The water is then discarded.
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Bring a large pot of salted water to a boil and blanch the octopus for 90 seconds. Remove the octopus and let it drain on a colander. Meanwhile, preheat the oven to 300°F. Line the bottom of a brazier, a Dutch oven or other large, ovenproof pot with the herbs and bay leaves.
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STEP 2: Simmer the octopus. Add in the white wine, olive oil, white wine vinegar, peppercorns and bay leaves. Bring the liquid to a boil under high heat and then simmer covered on low heat for about 40-45 minutes or until the octopus is tender and can be easily pierced with a fork. octopus cooking in a pot.
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Cover with plastic wrap and refrigerate 6 hours or overnight. Heat the grill to high heat, about 450 degrees. Sear the octopus on the grill, weighting it down with a heavy pan to achieve the best crust. Cook for 2-3 minutes and remove from grill. Cut off the tentacles and slice the body into 1/2-3/4″ thick rounds.
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In the meantime, clean the octopus: remove its sac-like head and, using a sharp paring knife, remove its beaklike mouth. Place the octopus in a shallow, wide pot. Cover and heat over very low flame for about 40 minutes, or until tender but not too soft. Just after draining the sun-dried tomatoes, add their liquid to the octopus.
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Remove the octopus from the boiling water. Use a knife to slice up the tentacles of the octopus and now it's ready to marinade. You'll need a bowl or shallow plate to add in all the ingredients. Here you can totally add more or less of your favorite spices, herbs, shallots, more or less garlic etc.
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Step 5: Combine the wine vinegar, lemon juice, oregano, salt, pepper, olive oil, and parsley in a small bowl and whisk to mix, then pour the marinade over the octopus and toss to coat. Let the octopus marinate for at least 5 minutes, or up to 30 (the octopus can be served warm or at room temperature). Taste for seasoning, adding more salt or wine vinegar as necessary; the octopus should be.
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Marinate the octopus: Combine all the marinade ingredients in a large bowl or baking dish. Cut and separate the eight legs of the blanched octopus, place in the marinade and turn to coat. Cover and refrigerate overnight and up to 3 days. Drain the octopus and pat dry. If you like, cook the marinade over medium-high heat, until reduced to 1 cup.
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While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Whisk until creamy and set aside. Step 3. Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers.
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Place the octopus pieces into a bowl with 3 1/2 ounces of reserved cooking water saved from the pressure cooker, 3 1/2 ounces of vinegar, 2 tablespoons of olive oil, and mix well. This should be enough to completely cover the octopus; if it doesn't, make a little more marinade. The Spruce / Diana Chistruga. Cover and refrigerate for at least 5.
