Try this Grilled Octopus recipe, or contribute your own.
Suggest a better descriptionSource: Mark Bittman (NYT)
Combine octopus, bay leaf, thyme, peppercorns, 1 tsp salt, garlic and one lemon cut in half, in a saucepan along with water to cover. Turn heat to medium, cover, and bring to a boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30-90 minutes, depending on whether you’re using two smaller octopuses or one larger one ( check for doneness with point of sharp knife). Drain, discarding everything but the octopus (you can prepare this 24 hours I advance up to this point; cover, and refrigerate octopus). Set aside
Start charcoal or wood fire, or preheat gas grill; fire should be quit hot. Grill rack about 4” from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut the remaining lemon into wedges.
Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 286 | ||
Calories from Fat: 63 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 130.6mg | 40 % | |
Sodium 628.4mg | 22 % | |
Potassium 1071.3mg | 28 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 12.2g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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