Octopus Grilled Very Tender
photo by Rita1652
- Ready In:
- 2hrs 20mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 12 -16 baby octopus (fresh or frozen defrosted Cleaned To clean see above)
- 1 onion, chopped
- 1 small carrot, chopped
- 1⁄2 bulb of garlic (Cut crosswise in 1/2)
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 cup red wine vinegar
- 1 cup water
- 1⁄2 teaspoon peppercorn
-
Vinaigrette
- 1⁄2 bulb of garlic, minced
- 1⁄2 cup white balsamic vinegar
- hot pepper sauce, to taste
- 1 small onion, minced
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon fresh parsley, minced
- 1⁄3 cup olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey