Best 5 Grilled Octopus With Chickpeas And Oregano Recipes

GRILLED OCTOPUS

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE

Steps:

• For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
• Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
• Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
• For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
• For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
• Serve the salsa verde over the chickpea salad and octopus.

GRILLED SHRIMP AND OCTOPUS SALAD WITH PIQUILLO PEPPER FONDUE AND CRISPY CHICK PEAS

Steps:

• Preheat a grill to 500 degrees F.
• Place the olive oil in a medium heated shallow pot. Add the shallots and garlic and cook until golden brown. Add the piquillo peppers and orange juice and simmer for about 30 minutes. Remove form the heat and puree in a blender. Season, to taste.
• Toss the octopus and shrimp with the extra-virgin olive oil, garlic, oregano and season with salt and pepper. Place on the grill and cook until charred on the outside. Place in a mixing bowl and toss with the sliced red onions, lemon juice, water cress and Piquillo Pepper Fondue. Season, to taste, and finish with the crispy chick peas.

OCTOPUS VERACRUZA

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.

CHICKPEA AND OCTOPUS SALAD

Steps:

• If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bitesized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.