Best Octopus Veracruza Recipes

Grilled Octopus with Vinegar image

Provided by Food Network

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 4

6 to 7 pound whole octopus, cleaned
4 tablespoons fresh oregano leaves, chopped
1/4 cup fresh lemon juice
1/2 cup olive oil

Steps:

Preheat grill. In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Sprinkle oregano over the octopus tentacles. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus.

Octopus with Spicy Tomato Linguine image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

2 pounds fresh (or frozen) octopus, cleaned
Sea salt
1/4 cup extra-virgin olive oil
3 to 4 cloves garlic, minced
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
1/4 cup kalamata olives, pitted and chopped
1 pound linguine
1/4 cup chopped fresh flat-leaf parsley, for serving

Steps:

On a flat work surface or cutting board, pound the whole octopus using a skillet, a meat tenderizer, or other heavy object. Pounding will help tenderize the octopus flesh. Then, using kitchen shears or a sharp knife, cut and remove the tentacles of the octopus, making sure to cut up and around the webbing. Discard the octopus head. Bring a large pot of salted water to a boil. Add the octopus tentacles, reduce the heat, and simmer for 1 hour. Check the octopus with a fork to check for doneness. Once the octopus is tender, drain and cut the tentacles into 1 1/2 to 2-inch pieces and set aside.
In a large deep skillet, heat 1/4 cup olive oil over medium heat. Add garlic and red pepper flakes. Cook for about 4 minutes, or until the mixture is fragrant. Add the crushed tomatoes and salt, and then allow the sauce to simmer for 10 to 15 minutes. Stir in the olives, and check if more salt is needed. When the octopus is ready, add to the sauce.
Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Drain and place in a large bowl. Add the octopus and sauce to bowl and toss together. Top the pasta with fresh parsley and serve.