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Recipe Series

Octopus

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!).

Source

Spain, Portugal, Greece. 

Forms

Whole, Cleaned & Tenerized.

Taste

Sweet and salty, with a mildly nutty flavor.

Texture

Firm.

Nutrition

1.8 g fat per 3oz.

.4 g saturated fat

139 calories

25 g protein

82 mg cholesterol

391 mg sodium

Cooking

Boiled, Grilled.

Recipes

Grilled Octopus

Print Recipe
Servings 4

Ingredients
  

  • 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

Instructions
 

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

An easy recipe, but it does take some time.
Print Recipe
Cook Time 2 hours
Servings 8 Appetizer

Ingredients
  

  • 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

Instructions
 

  • 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.