Pickled And Grilled Octopus Recipe

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Servings: 4

Ingredients

Cost per serving $1.62 view details
  • 1 x Frzn whole octopus - (3 to 4 lbs)
  • 1/2 c. Extra virgin olive oil
  • 3/4 c. Red wine vinegar
  • 3 Tbsp. Finely-minced fresh oregano
  • 2 x Bay leaves
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Freshly-grnd black pepper
  • 2 x Lemons peeled, seeded,
  •     and diced
  •     Extra virgin olive oil as needed
  • 6 x Wooden skewers soaked in cool water
  •     Lemon wedges for garnish

Directions

  1. Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, till pliable or possibly overnight. Press out the beak. Clip the eyes from the head and throw away. Turn the hood inside out and throw away the viscera. Wash and rinse thoroughly under cool running water.
  2. Preheat oven to 300 degrees.
  3. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook till the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hrs. Drain the octopus in a colander and rinse under cool running water. Rub off the skin and throw away. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or possibly baking pan in the refrigerator, covered, at least 2 hrs.
  4. Cut the chilled octopus into 2-inch pcs and tightly pack into a 1quart jar.
  5. In a small saucepan, combine the extra virgin olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add in the lemon pulp, and if necessary pour in extra virgin olive oil till the marinade covers the octopus. Cover, cold, and chill overnight, or possibly up to 1 week.
  6. Remove jar from the refrigerator about 1 hour before serving.
  7. Preheat a grill.
  8. Skewer the octopus pcs, reserving the marinade. Grill the octopus till browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges.
  9. This recipe yields 4 to 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 4 servings
Calories 263  
Calories from Fat 241 92%
Total Fat 27.28g 34%
Saturated Fat 3.8g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 586mg 24%
Potassium 77mg 2%
Total Carbs 4.05g 1%
Dietary Fiber 1.4g 5%
Sugars 1.53g 1%
Protein 0.43g 1%
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