Mediterranean Grilled Octopus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: •2 octopus cleaned and eviscerated (under 2 lbs each)
•Enough water to cover the octopus in a stock pot.
•1 cup red wine vinegar
•6 garlic cloves cut in half
•3 sprigs thyme
•4 bay leaves
•2 culantro leaves shredded
•1/4 cup coarsely chopped parsley
•6 sage leaves scored
•2 tablespoons kosher salt
•1 teaspoon fresh ground black pepper
•1 lemon cut in half with one half cut into wedges for serving.
•1 scallion (save for garnish at the end – do not add to the pot).
1 large bowl of ice water
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Directions: |
Directions:•Place the octopus in a stock pot that has a lid.
•Cover the octopus with water with 2-3″ water above the octopus
•Add all herbs, garlic, salt, pepper and vinegar
•Squeeze the lemon juice into the water and drop the lemon half into the pot as well.
•Heat to boiling.
•Cover and lower the heat to barely a simmer.
•Cook for 3 hours.
•Test the meat with a sharp knife for doneness. The meat should not be very rubbery.
•Drain the octopus and plunge immediately into the ice water and stir.
•Leave the octopus in the water for at least 20 minutes.
•After chilling octopus should be delectably tender.
•Cut the octopus into slices not more than 1″ thick. But keep tentacles intact.
•Brush the octopus generously with olive oil and sprinkle with coarse salt.
•Grill over high heat for 12-15 minutes, turning frequently until well seared on all sides.
•Serve with lemon wedges and top with chopped scallions. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: This is one of those dishes whose end product is often used in ANOTHER dish. You can eat this as it is after it is grilled or chill it and use it in a salad, soup or fried rice. It is not an overly flavorful dish which is a good thing. Most people who have never tried octopus think it is a very fishy tasting dish. Nothing could be further from the truth. Octopus has its own flavor which is delicate and rich.
I like to get my octopus fresh at a local farmers market. For this recipe I bought two octopi under 2 lbs in weight each. Mine were already cleaned (beaks and guts removed) such that everything I was given was edible. The meat is very limp and pliable raw. But even in sushi preparations octopus is never served raw. So before we can grill it, the octopus must be simmered for 3 hours
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