Best Sauteed Octopus With Oregano Recipes

Grilled Baby Octopus image

Provided by Food Network

Time 55m

Yield 2 servings

Number Of Ingredients 10

22 ounces baby octopus
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch red pepper flakes
8 cloves garlic, sliced thin
Juice of 1/2 lemon
1/2 tablespoon chopped fresh parsley
1/3 cup balsamic vinegar
Baby greens, for plating

Steps:

Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
Preheat a grill to high heat.
Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.

Grilled Octopus With Chickpeas and Oregano image

Time 2h30m

Yield Serves 4

Number Of Ingredients 25

3 1/2 pounds octopus (preferably previously frozen)
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 fennel bulb, coarsely chopped
2 bay leaves
2 tablespoons red pepper flakes
2 tablespoons coriander seeds
6 garlic cloves, peeled
1 bottle dry white wine
3 wine corks (yes, corks!)
Salt to taste
2 oranges, quartered and crushed
1 lemon, quartered and crushed
1 teaspoon red pepper flakes
4 cloves garlic, peeled and smashed
1/4 cup olive oil
1 cup red wine vinegar
1/3 cup sugar
1 small onion, thinly sliced
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
2 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
2 cups cooked chickpeas, washed and drained

Steps:

For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.

Octopus Veracruza image

Provided by Food Network

Categories main-dish

Time 1h30m

Number Of Ingredients 13

3 1/2 cups fish stock or clam juice
1/2 cup golden or red raisins
3/4 cup olive oil
1 medium white onion, thinly sliced
3 garlic cloves, chopped
3 Italian Roma tomatoes, peeled, seeded and julienned
Salt and freshly ground black pepper
2 medium red bell peppers, seeded and julienned
2 medium yellow bell peppers, seeded and julienned
2 medium poblano chiles, stemmed, seeded, julienned and cut into bite-sized pieces
2 1/2 pounds octopus, blanched, cleaned and cut into bite-sized pieces
1 bunch of cilantro, chopped
Juice of 2 limes

Steps:

In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20-25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch. The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remain 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, oregano, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors.