Best 2 Mauros Grilled Octopus With Fennel And Orange Recipes
**Savor the Mediterranean Delicacy: Grilled Octopus with Fennel and Orange**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with Mauro's Grilled Octopus with Fennel and Orange. This tantalizing dish, bursting with vibrant flavors and textures, is a symphony of culinary artistry that will transport your taste buds to the heart of Italy. Dive into the depths of this delectable creation, where succulent octopus meets the aromatic embrace of fennel and the zesty kiss of orange. Discover the secrets behind Mauro's magic as we unveil the recipes for this extraordinary dish, promising an unforgettable gastronomic experience.
**Mauro's Grilled Octopus with Fennel and Orange:**
- **Grilled Octopus:** Dive into the art of grilling octopus with Mauro's expert guidance. Learn the secrets to achieving perfectly tender and flavorful octopus, kissed by the flames and seasoned with a medley of herbs and spices.
- **Fennel and Orange Salad:** Discover the refreshing harmony of fennel and orange in this vibrant salad. Crisp fennel, sweet orange segments, and a zesty dressing create a symphony of flavors that will awaken your palate.
- **Garlic Mayonnaise:** Elevate your octopus experience with Mauro's homemade garlic mayonnaise. This creamy and flavorful sauce, infused with the piquant zest of garlic, adds a touch of richness and depth to every bite.
Prepare to indulge in a culinary masterpiece that celebrates the beauty of fresh, seasonal ingredients and the passion of Italian cuisine. Mauro's Grilled Octopus with Fennel and Orange awaits your culinary exploration, promising an unforgettable journey for your taste buds.
GRILLED OCTOPUS WITH VINEGAR
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
MAURO'S GRILLED OCTOPUS WITH FENNEL AND ORANGE
Number Of Ingredients 9
Steps:
- 1 Check the base of the octopus to see if the hard, round beak has been removed. Squeeze it out if necessary. Bring a large saucepan of water to a boil. Add the octopus and simmer until tender when pierced with a knife, 30 to 60 minutes. Rinse and dry the octopus. Cut large octopus into 3-inch pieces. 2 In a bowl, combine the octopus with 3 tablespoons of the oil, the garlic, parsley, and a pinch of salt and pepper. Let marinate 1 hour up to overnight in the refrigerator 3 Slice off the base of the fennel and trim off any bruised spots. Remove the green stems, reserving the feathery green leaves, if any, for garnish. Cut the fennel into quarters lengthwise and trim away the core. Slice the quarters crosswise into very thin slices. You should have about 3 cups. 4 In a medium bowl, whisk the remaining 2 tablespoons of the oil, lemon juice, and salt to taste. Add the fennel, orange sections, olives, and fennel leaves, if available, and toss gently. 5 Place a barbecue grill rack or broiler pan about 4 inches from the heat. Preheat the grill or broiler. When ready, grill or broil the octopus, turning once, until browned and crisp, about 3 minutes per side. 6 Arrange the fennel salad on four plates and top with the octopus. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right octopus: Look for an octopus that is about 2-3 pounds, with a firm, smooth body and clear eyes. Avoid octopuses with a slimy or discolored body.
- Clean and prepare the octopus properly: To clean the octopus, remove the beak and entrails from the head. Then, remove the ink sac from the body. Cut the octopus into 1-inch pieces.
- Tenderize the octopus: To tenderize the octopus, you can either boil it for 30-45 minutes or grill it over high heat for 10-12 minutes. You can also use a mallet to pound the octopus before cooking.
- Marinate the octopus: Marinating the octopus in a mixture of olive oil, lemon juice, garlic, and herbs will help to add flavor and moisture. Marinate the octopus for at least 30 minutes, or up to overnight.
- Grill the octopus: Preheat your grill to high heat. Grill the octopus for 5-7 minutes per side, or until it is cooked through. The octopus should be slightly charred and tender.
- Serve the octopus: Serve the octopus with a variety of sides, such as grilled vegetables, roasted potatoes, or a salad. You can also drizzle the octopus with a vinaigrette or aioli sauce.
Conclusion:
Grilled octopus is a delicious and versatile dish that can be enjoyed in a variety of ways. By following these tips, you can easily make grilled octopus at home. So next time you're looking for a seafood dish that is both impressive and easy to make, give grilled octopus a try!
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