A grilled octopus often conjures up images of summer in Greece, where the seafood is primarily cooked on a barbecue or over a fire. However, it is also enjoyed in other countries around the world, whether cooked or not. High in many nutrients, from vitamin B6 to potassium, the flesh of an octopus is extremely healthy. However, it tends to become slightly hard and chewy when cooked, so it must be prepared before heating to prevent this. Add this to my Recipe Box.
Place the octopuses in the large pot. Pour enough water over them to cover them. Agitate the water using your hand to rinse them. Pour out the water, keeping the octopus in the pot.
Pour in the wine or stock and add enough water to cover the octopus. Place the pot on the stove and turn the burner to medium-high heat.
Bring the water to a simmer and then maintain that heat, turning the burner down if necessary. Cook the octopus for 1 hour and 30 minutes.
Drain off the water and peel off any skin that may be peeling off of the octopus.
Mix the olive oil, seasonings, salt and pepper together in the small bowl. Pour this mixture over top of the octopuses. Cover them all evenly with the mix, rubbing it in with your hands.
Turn the barbecue to high and allow it to preheat for 20 minutes. Place the octopuses on it evenly, spreading them around so they do not touch. Roast them for 3 minutes on one side and then flip them and roast them for 3 minutes on the other.
Remove the seafood from heat and serve right away alongside other grilled vegetables or sides.
Tips
- If using a large octopus, cut it in to sections and hit the flesh with a mallet in order to slightly tenderize it before boiling in a pot.
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