Best Marinated Octopus Recipes

MARINATED OCTOPUS

Steps:

• Place octopus in a large pan with plenty of water and boil for 2 hours.
• Remove from heat; wash and remove the skin.
• Cut in desired size pieces.
• In a bowl, combine all the ingredients, except the lemon juice, and add octopus.
• Mix well; cover; and refrigerate for several hours or overnight.
• When ready to serve, stir in the lemon juice.

GRILLED OCTOPUS SALAD WITH MARINATED FIGS AND GINGER-LIME DRESSING

Steps:

• Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
• Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
• Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.

MARINATED OCTOPUS SALAD

Steps:

• Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
• Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
• Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

MARINATED OCTOPUS

Steps:

• Wash the octopus inside and out in cold water and place in a large kettle. Add the bay leaves and 1 tablespoon salt and cover with cold water. Heat to boiling over medium-high flame. Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes. Remove the pan from the heat and cool the octopus in the water for 1 hour.
• While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk until creamy and set aside.
• Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers. Cut off the tentacles and reserve; turn the body inside out and rinse well.
• Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice. Stir in 1/2 cup cold water. Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it. Refrigerate until set, about an hour.
• Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade. Toss to coat. Taste and adjust seasoning if necessary.
• To serve, invert molded tentacles onto a platter and slice. Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers. Serve with olives and sun-dried tomatoes.

MARINATED OCTOPUS

Steps:

• In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves. Cover with cold water. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
• When cool, remove the octopus from the liquid, discarding the liquid. Cut into 1-inch chunks, including the head. Sprinkle with salt and pepper.
• In a large bowl, combine the lemon juice and olive oil. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes. Add the octopus chunks and toss to coat. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors. Serve at room temperature.

MARINATED BABY OCTOPUS

Steps:

• Place octopus in a saucepan. Cover with water. Bring to the boil. Reduce heat. Simmer, covered for 40 to 45 minutes or until tender.
• Drain well. Transfer to a mixing bowl. Toss through combined oil, vinegars, garlic, chili and salt and pepper to taste.
• Allow to marinate for at least 1 hour or overnight. Serve chilled with crusty bread.
• Store in an airtight container in the fridge.