Greek Cooked Octopus Recipe

Grilled Octopus Greekstyle Real Greek Recipes

WebMar 30, 2024 · Heat a grill pan or a grill over high. Brush the grates with oil. Then add the octopus and drop the heat to medium-high. Grill the …

Rating: 5/5(2)

Preview

See Also:

Show details

Greek Grilled Octopus with Rosemary and Thyme Recipe

WebSep 2, 2015 · Instructions. Place octopus in pressure cooker. Add oregano, rosemary, thyme, onion, lemon, olive oil, peppercorns, salt and water to …

1. Place octopus in pressure cooker. Add oregano, rosemary, thyme, onion, lemon, olive oil, peppercorns, salt and water to cover; bring pressure to high; then reduce heat to low and cook 10 minutes. Turn off heat and let pressure release naturally. Remove to a cutting board and cut tentacles from body and cut body into several pieces.
2. In a large bowl, mix together Marinade ingredients; add cooked octopus pieces; let marinate until ready to grill, at least one hour. Remove octopus from marinade; reserve marinade.
3. Heat grill to high; lightly oil grill; grill octopus pieces until lightly charred, about 3 minutes per side.
4. Cut up grilled octopus and drizzle with reserved marinade.

Preview

See Also:

Show details

Classic Grilled Octopus / Ktapodi stin Skara Diane …

WebSep 4, 2020 · (At this point, you can bring the octopus to room temperature, then refrigerate in its cooking liquid for up to 24 hours.) …

1. If using frozen octopus, defrost it in the refrigerator overnight.
2. Using a large, sharp knife, cut off the octopus’s sack-like hood just below the eyes and either discard or use to make a few servings of octopus keftedes (see box). Divide the octopus into eight pieces, keeping the tentacles intact. Place in a heavy saucepan with the garlic, bay leaf, rosemary, thyme, vinegar, balsamic, half cup of olive oil, and black pepper. Cover and bring to a boil. Reduce heat and simmer for about 45 to 50 minutes, or until the tentacles are tender but al dente and not at all stringy.
3. Remove the octopus from the heat and place it in a bowl with enough of the pot juices to cover. Set aside until ready to grill. (At this point, you can bring the octopus to room temperature, then refrigerate in its cooking liquid for up to 24 hours.)
4. Strain the octopus cooking liquid and discard the solids. Transfer the liquid back to the pot and simmer over medium-low heat until reduced to a loose syrupy consistency.

Preview

See Also:

Show details