Our favorite cephalopod! Most domestic found octopus originates from Spain or Portugal. Because of this, it is sent frozen, but great for consumption! Some (like what we carry) come pre-tenderized through a salt brine. Otherwise, boiling is the go-to method (remember to dip it three times!).
Spain, Portugal, Greece.
Whole, Cleaned & Tenerized.
Sweet and salty, with a mildly nutty flavor.
1.8 g fat per 3oz.
.4 g saturated fat
25 g protein
82 mg cholesterol
391 mg sodium
- 1 2-3 lb. Octopus cleaned, simmered & drained
- ½ cup olive oil
- 1 lemon juiced
- 1 tbsp minced fresh oregano or one tsp. dried
- 3 cloves garlic lightly crushed & peeled
- 1 bay leaf
Pre-cook the Octopus. (Can be done the same day, or 1-2 days prior.
- Prepare a charcoal fire or start a gas grill; The fire should be quite hot.
- Cut the octopus into large pieces.
- Whisk together the oil, lemon juice, and oregano, and then add the garlic and Bay leaf.
- Brush the octopus pieces with this mixture and grill them on all sides, quickly, until they become slightly crisp.
- As they come off the grill brush them with a little more of the oil and the lemon juice mixture.
- Serve immediately, passing the remaining mixture at the table.
Cold Marinated Octopus
- 8 cups fish & vegetable stock / court bouillon / or water
IF USING WATER INSTEAD OF STOCK:
- salt & pepper to taste
- 1 med-sized onion cut in half, but unpeeled
- 3 cloves garlic peeled & lightly crushed
- 1 med size carrot cut into chunks
- ½ bunch parsley
- 2 bay leaves
- 1 tbsp any vinegar
- ½ cup white wine
1 - 3lb. Octopus , Cleaned
- ½ cup fruity olive oil
- 3 cloves garlic cut into sliced
- 1 tbsp paprika
- 2 tbsp sherry or balsamic vinegar
- ½ cup fresh parsley minced
- Bring the sock to a boil or simmer together the water, salt, pepper, onion, garlic, carrot, parsley, Bay leaves, vinegar, and wine for about 10 minutes.
- Add the octopus and simmer until tender, one hour or more. (Poke it with a sharp, thin-bladed knife; When the knife enters fairly easily, the octopus is ready to make sure to cut a piece off and taste it; it should be pleasantly chewy).
- Turn off the heat and let the octopus cool in the water for 10 minutes.
- Strain and reserve the stock for another use.
- Cut the octopus into bite size pieces.
- In a small saucepan over medium-low heat, heat the olive oil and garlic until the garlic sizzles and colors slightly.
- Turn off the heat and cool; Mix in the paprika and Sherry vinegar, along with some salt and pepper.
- Pour over the octopus and mix well. Refrigerate for at least one hour, or overnight.
- Garnish with the mince parsley before serving.