Tasty octopus recipes
Korean barbeque octopus with asian slaw
1 pre-cooked octopus
1 tablespoon extra-virgin olive oil
4 garlic cloves, finely chopped
1 stalk lemongrass, finely chopped
1/2 cup hoisin sauce
2 tablespoons chili garlic sauce
2 tablespoons honey
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon soy sauce 1 tablespoon rice vinegar
1/2 teaspoon Chinese five spice
1/4 cup water to thin, if desired
ASIAN SLAW
1 whole English cabbage, shredded
1/4 cup toasted sesame oil
3 tablespoons rice vinegar
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/2 cup carrots, julienne
1/2 cup radish, julienne
1/4 cup green onion, thinly sliced toasted sesame seeds (garnish)
Prepare salad
1. Whisk together sesame oil, vinegar, honey, and salt in a small bowl.
2. Combine cabbage, carrots, radish, and green onion in a large bowl; toss with sesame oil mixture. Top with toasted sesame seeds
Prepare bbq octopus
1. Heat the oil in a medium saucepan over medium heat. Add garlic, lemongrass, and ginger to pan; sauté until fragrant, about 2 minutes. Add the remaining ingredients and stir to combine; simmer for 5 minutes. Add water if needed to thin sauce to desired consistency.
2. To grill the octopus, heat a well-oiled grill to medium-high to high heat. Once hot, place tentacles on the grill. Using a brush, baste tentacles with the barbecue sauce 2-3 times per side. Continue to flip and rotate the meat until well-charred and glazed, 8-10 minutes total.
3. Serve with lime wedges; garnish with chilli and coriander.
Citrus marinated octopus salad
1 pre-cooked octopus
1 cup extra-virgin olive oil
2 tablespoons green spring onion, finely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lemon, zested and juiced
1 orange, zested and juiced
4 garlic cloves, finely chopped
Citrus salad
1 head lettuce, torn into 2-inch pieces
1 orange, segmented
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh mint sea salt and black pepper
1. To make the marinade, combine all ingredients in a medium glass bowl. Whisk well to combine. Thinly slice octopus (about ¼- to ½-inch pieces) and add to the mixture. Refrigerate octopus mixture for 3045 minutes.
2. To prepare the salad, combine the first 6 ingredients (through mint) in a large bowl. Add marinated octopus and ¼ cup of marinade mixture to bowl; toss to combine
Greek octopus salad
1 precooked octopus
1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon dried oregano
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely chopped capers
1 garlic clove, thinly sliced
1 teaspoon fresh thyme, finely chopped
1 tablespoon flat leaf parsley, finely chopped 1/4 teaspoon ground black pepper
1/2 teaspoon (salt
1. Prepare your marinade. In a large bowl or measuring cup, combine the olive oil, balsamic vinegar, oregano, lemon juice, capers, garlic, thyme, parsley, salt and pepper. Mix well and set aside.
2. Meanwhile, prepare your grill. Chop up the octopus into 3 sections, the head, and two sections of 4 legs each. When your grill is hot, place the octopus on it. Remember, it is already cooked; you are simply warming it up, and getting some nice char marks on the octopus. This should take only a few minutes per side.
3. Remove the octopus from the grill, place it in a bowl, and pour the marinade over it. Take a piece at a time, cut into bite size pieces, and return to the marinade. Toss well. There should be enough marinade to coat the octopus very well. Allow it to sit in the marinade for at least 5 – 10 minutes before serving.
4. Serve sprinkled with some additional chopped parsley if desired, and a wedge of lemon.