Obsessed with finding a good Octopus recipe...

By -

 Found this recipe from The Frayed Apron website. Hope it's good.

Easy Grilled Octopus (Paleo, Gluten Free) | The Frayed Apron


Easy Grilled Octopus

This grilled octopus is tender and flavorful after a short simmer to tenderize it followed by a Greek marinade of lemon, olive oil, and oregano. Serve as an appetizer or meze. Recipe is gluten free and paleo.
Prep Time3minutes 
Cook Time40minutes 
Total Time43minutes 
Course: Appetizer, Main Course
Cuisine: American, Greek
Keyword: gluten free, greek, grilled, Mediterranean, octopus, paleo

 

Servings: 6 people

 

Calories: 645kcal

 

Author: Chef Sara Furcini

Ingredients

For the Octopus

  • 6-8 pounds octopus 1 large or 3-6 small
  • 1/2 cup white wine dry
  • 1/2 cup red wine vinegar or champagne vinegar
  • 1 onion peeled and cut in half
  • 2 bay leaves
  • 6 peppercorns
  • 1/4 cup olive oil extra virgin

Greek Marinade

  • 1/2 cup olive oil extra virgin
  • 1/4 cup lemon juice from 2-3 lemons
  • 1/4 cup red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  • Rinse the octopus under cold running water and remove the beak. Place directly in a pot that will fit the octopus. Add the wine, vinegar, onion, bay leaf, peppercorns, and olive oil. Cover and simmer over low heat for 30-90 minutes until the octopus is knife-tender. Keep checking in case you need to add water to the pot.
  • Whisk the marinade ingredients in a medium bowl. Add the octopus to the marinade bowl and gently roll to coat. Preheat the grill.
  • Set the grill to medium-high heat and coat the grates with oil. Set the octopus whole (if small) or into large serving pieces directly onto the grates. Let the outside brown for 2-3 minutes per side. Rotate to develop a char then place onto a platter with extra marinade. Garnish with lemon wedges.

Nutrition

Calories: 645kcal | Carbohydrates: 14g | Protein: 68g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 218mg | Sodium: 1436mg | Potassium: 1655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 692IU | Vitamin C: 28mg | Calcium: 257mg | Iron: 25mg

Comments

Post a Comment

Popular posts from this blog

Quinoa Pilaf

By -
Quinoa Pilaf 2 Tablespoons olive oil 1/2 onion, chopped or 1 shallot, finely chopped 2 cups quinoa 4 cups chicken broth 1 teaspoon parsley flakes In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear. Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 12 minutes, covered, until liquid is absorbed. Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. Season with salt and pepper, and serve. This recipe is from Goodcheapeats.com a great resource for once a month freezer cooking and menu planning Mondays. Also, I added chopped carrots to the recipe when sauteeing the onion and quinoa just to add a little color to the dish and to get some veggies in. Recipe from: www.goodcheapeats.com
Read more

Wedding Soup Recipe

By -
Here's Aunt Mary's Wedding Soup recipe that was so delicious! WEDDING SOUP 2 boneless chicken breasts 2 large cans college inn chicken broth 1 pkg. chopped spinach (thawed & drained) 3 cups water 1 carrot 2 eggs 1/3 cup parmesan cheese Bring water boil; add chicken. Grate carrot into boiling water. After 10-15 minutes remove chicken. Cool, then dice. Add College Inn broth; bring to a boil and reduce heat. Beat 2 eggs, add Parmesan cheese to eggs and blend. Drop egg mixture into broth, stirring through with fork. Add drained spinach, meatballs, diced chicken. Simmer for 15 minutes Of course you can make your own chicken stock, but I just used the canned broth but I did use the lowfat, low sodium one. Also, the drier you get the spinach the less green the soup broth gets. MEATBALLS 1/2 lb. ground beef 1/2 cup italian bread crumbs 1 egg (blend above and roll into dime size meatballs) I cooked my meatballs before putting them into soup
Read more

Chicken Carbonara Alfredo with Broccoli

By -
I roasted a whole chicken a few nights ago. I stuffed a couple of lemons and garlic cloves up it's bum and rubbed it with poultry seasoning. I made giblet gravy with the giblits, liver and a few hard boiled eggs too. The gravy was my favorite part. I shredded the leftover chicken tonite and used the creamy alfredo sauce packet that was in my cabinet. I threw in some bacon crumbles I keep in my freezer and some sliced mushrooms from Trader Joe's. I boiled some broccoli florets (on sale @ giant eagle) in the same sauce pan I later threw in some angel hair pasta. Dinner was made in less than 15 minutes!!! and cheap. So cheap.
Read more