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Octopus Dressing - Yahoo Recipe Search
EpicuriousSalads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much for its gorgeous color contrast with the octopus as for its freshness and crunch) and lightly dressed with olive oil and lemon.Food and WineWhen octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish. More Salad RecipesFood52Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port. Cleaning the octopus involves removing the eyes, beak, and innards, and rinsing under cold water—this is often already done when bought from a fishmonger or at a supermarket or if you have bought it frozen, but at my fresh-off-the-boat fisherman’s shop front, they are just as they were pulled out of the water. Freezing the fresh octopus helps to tenderize it; alternatively, you can buy it already frozen and defrost it at home. If you have a larger octopus, 45 to 60 minutes of cooking usually suffices. Baby octopus cooks in a much shorter time; 20 minutes can be plenty. Once cooled and chopped into pieces, it makes a delicious salad with potato, thinly-sliced celery, a handful of parsley, and a dressing of extra virgin olive oil and lemon juice (if you like, black olives go nicely here, too). Eat it room temperature or chilled—on a hot day, this is one of my very favorite meals.Food.comLiving by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus’s salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.Food NetworkOur take on the best grilled octopus gets inspiration from the wonderful octopus dishes found all over the Mediterranean. It dresses tender, charred octopus with olive oil, a squeeze of lemon, red wine vinegar, garlic and herbs. Much has been said about the best way to tenderize octopus, with different cooking methods (boiling, braising, sous vide, pressure cooking, etc.) and old tricks such as putting a cork in the water. We decided to test two methods that don’t require special equipment: poaching the octopus in water and braising the octopus in its own juices. While both yielded tender results in about an hour, most tasters preferred the flavor of the poached octopus. Once the octopus is cooked, you can keep it in the marinade overnight if that’s convenient; all you’ll need to do before serving is give it a quick char on the grill and garnish it. You could simply serve it with some lemon wedges, but a garnish of celery, olives and almonds add excellent flavor and texture for an impressive light meal or dinner-party first course.YummlyYou're probably familiar with the Peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The Colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that days—dressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home.It dresses tender, charred octopus with olive oil, a squeeze of lemon, red wine vinegar, garlic and herbs.
- Young Sun Huh for Food Network Kitchen
- 4-6
- Main-Dish
- 416
Ingredients. ¼ cup olive oil. 3 tbl lemon juice. Finely grated zest of one lemon, yellow peel only.
Mar 28, 2022 · This recipe doesn’t mask the great taste of the grilled octopus but rather lets it shine by dressing it lightly in two olive oil-based dipping sauces that are infused with herbs and seasonings! And because this octopus recipe keeps for several days, and is good either warm or at room temperature, it is the perfect make-ahead dish for parties ...
- Appetizer, Main Course, Salad
- 4
- American, French, Mediterranean
Mar 21, 2023 · Ingredients. 2 tablespoons kosher salt. 1 tablespoon black peppercorns. 1 wine cork. 3 ½ pounds octopus, head and beak removed. 2 tablespoons extra virgin olive oil. ½ medium lemon. ½ tablespoon minced fresh parsley. salt and freshly ground black pepper to taste.
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- 384
- Dinner
Sep 20, 2015 · This step-by-step recipe will show you how to make grilled octopus at home. Plus, it includes a fresh salad with citrus vinaigrette.
- (31)
- 378
- Salad
- 15 min
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May 15, 2022 · Making grilled octopus at home is straightforward with this easy recipe. Use the grilled octopus to make a delicious salad with olive and parsley.
Jul 21, 2017 · Grilled Octopus Recipe. Ingredients: 1 octopus cleaned (about 1.5kg for 4 people – 2 legs each!) 1 bayleaf. Few sprigs fresh parsley. 1 lemon halved. 2 tbl salt + pinch salt. 1 clove garlic. 3 tbl extra virgin olive oil. 2 tbl red onion finely diced. Pinch dried chilli flakes. Grilled Octopus Method:
