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    You are in: Home / Greek / Octopus Grilled Very Tender Recipe
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    Octopus Grilled Very Tender

    Octopus Grilled Very Tender. Photo by Rita~

    1/8 Photos of Octopus Grilled Very Tender

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Rita~'s Note:

    This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones.

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    Units: US | Metric



    1. 1
      Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
    2. 2
      Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
    3. 3
      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.
    4. 4
      Bring to a boil on medium-high heat.
    5. 5
      Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
    6. 6
      Swish the octopus legs around with the tongs to remove the dark reddish membranes.
    7. 7
      Drain the octopi, discarding the cooking liquid, and cool to room temperature.
    8. 8
    9. 9
      Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
    10. 10
      Lower heat and simmer until reduced by half, about 5 minutes.
    11. 11
      Cool the vinegar mixture.
    12. 12
      Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
    13. 13
      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.
    14. 14
      Add octopi to bowl and toss marinade overnight.
    15. 15
      Preheat grill on high.
    16. 16
      Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
    17. 17
      Pour over the octopus and serve.

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    Nutritional Facts for Octopus Grilled Very Tender

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 139.3
    Calories from Fat 108
    Total Fat 12.1 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 55.7 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 1.1 g
    Sugars 1.8 g
    Protein 0.8 g

    The following items or measurements are not included:

    baby octopus

    white balsamic vinegar

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