![]() Cover and refrigerate overnight and up to 3 days. Cut and separate the eight legs of the blanched octopus, place in the marinade and turn to coat. Marinate the octopus: Combine all the marinade ingredients in a large bowl or baking dish. Increase the heat to high and cook to evaporate most of the liquid. If using frozen octopus, place it in the pot directly from the freezer and cook over low heat, turning frequently, until it curls up. (The octopus releases water as it cooks, so there is no need to add any.) Cook over medium heat for 10-20 minutes, or until the octopus changes color and curls up. If using fresh octopus, wash it well and place in a large nonreactive pot. Alternatively, you can grill the octopus on a non-stick skillet or stove-top grill, lightly coated with olive oil.Ģ pounds octopus (cleaned by your fishmonger), fresh or frozenġ teaspoon Aleppo pepper or freshly ground black pepper ![]() Just before serving heat the broiler or fire the BBQ and grill briefly over very high heat, just to caramelize the skin. It is quite easy to prepare, as you can blanch the octopus and keep in the marinade for up to 4 days in the refrigerator. This is a much anticipated dish, always part of the various, seasonal meze we serve during the welcome dinner for our Kea Artisanal guests.
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