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 B-B-Q
Octopus with Caper & Lemon
1kg
whole baby octopus, cleaned
Marinade
80ml
(1/3 cup) olive oil
2
tbsp. drained capers, crushed
2 tsp
finely grated lemon zest
1
tbsp. fresh lemon juice
2
tbsp. roughly chopped Italian parsley
Freshly cracked black pepper
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Prepare the octopus –
blanch and drain.
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Combine and mix in a
non-metallic bowl the oil, capers, lemon rind and juice, half the
parsley and pepper.
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Add the octopus and coat
well in the marinade, cover and place in fridge for 30 mins – 1 hour,
turn occasionally.
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Use tongs to lift and
drain the octopus then place onto a pre-heated b-b-q grill or plate and
cool over a medium-high heat for 2-4 minutes depending on size, turn 2-3
times.
-
Remove and sprinkle with
remaining parsley before serving.
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Serve with a lettuce and
vine ripe tomato salad and crusty bread.
Alternatives: Cuttlefish or
Squid pieces or green Prawns.
 Octopus
with Smoked Paprika
750gr
whole small-medium size octopus
375ml
(1 ½ cup) water
1
tbsp. white vinegar
1 tsp
smoked paprika
3 tsp
extra virgin olive oil
Flaked
salt
Lemon
wedges to serve
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Cut the body (tentacles)
into individual pieces and if they are large cut in half again. Rinse
and drain.
-
Place the octopus into a
saucepan with the water and vinegar. Bring to boil and reduce heat to
low, cover saucepan and cook for 40-50 minutes or until tender. The
taste test is the best way to determine if they are tender enough, if
when you taste they are still a bit firm simply put the lid back onto
the saucepan and continue to cook until they are tender.
-
vDrain
octopus and place into a bowl.
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Add paprika and olive oil
and stir well to combine and season with salt.
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Serve as a finger food or
as part of Tapas plate with drinks.
-
Alternatives: Pan-fry
whole green prawns or squid strips in a little olive oil the sprinkle
with paprika and salt.
Barbecued Baby Octopus
20
baby octopus (cleaned and cut in half)
½ cup
olive oil
Juice
of 1 lemon
Salt
and pepper to taste
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Marinate the octopus in a
non-metallic dish for a minimum of two hours, preferably over night.
-
Or, store in a puree of
pawpaw flesh which has a remarkable tenderizing effect.
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Drain and barbecue on a
hot plate for two minutes.
Fried Octopus
 1kg whole cleaned
octopus
2 eggs
(lightly beaten)
½ cup
plain flour
2
tbsp. olive oil
1
onion (finely chopped)
1
capsicum (diced)
3
cloves garlic (crushed)
2
medium tomatoes (chopped)
1 cup
dry white wine
Salt
and pepper to taste
-
Tenderize the octopus by
beating and/or stewing and cut into bite size pieces.
-
Heat the oil in a fry-pan
and sauté the onion, capsicum and garlic until the onion is soft.
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Add the octopus and
season to taste.
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Introduce the tomatoes
and white wine and simmer until the liquid is reduced by half.
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Serve with a Greek salad.
Mediterranean Octopus
(Serves
4)
 1kg cleaned baby
octopus
2
tbsp. olive oil
2
medium onions, sliced
1
large yellow capsicum, chopped
2
large tomatoes, seeded & sliced
½ cup
(80gr) seedless black olives
1
tbsp. tomato paste
¼ cup
(60ml) dry red wine
¼ cup
(60ml) lemon juice
2
tbsp. brown sugar
2
cloves garlic, crushed
2
tbsp. fresh oregano, chopped
2 bay
leaves
2 tsp
corn flour
¼ cup
(60ml) water
¼ cup
fresh basil, shredded
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Cut octopus into
quarters.
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Heat half oil in wok.
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Add octopus in batches,
stir-fry until just tender, and remove.
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Heat remaining oil in
wok; add onions and capsicum stir-fry until onions are just soft.
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Add tomatoes, stir-fry.
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Add octopus, olives,
wine, juice, sugar, garlic, oregano, bay leaves and blended corn flour
and water, stir until sauce thickens slightly.
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Discard bay leaves, stir
in basil.
Octopus with Pine Nuts
(Serves 6)
2kg
cleaned baby octopus
½ cup
olive oil
½ cup
red wine
Fresh
shredded lettuce
½ cup
toasted pine nuts
Cider
vinegar
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Place octopus in pan with
olive oil and red wine.
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Bring to the boil and
simmer very gently for 1-1 ¼ hours.
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Remove octopus from pan
and discard stock.
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Make a dressing to taste
of olive oil and cider vinegar, pour over cooled octopus and place in
refrigerator to chill.
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To serve, cut octopus in
halves and place on shredded lettuce.
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Sprinkle with toasted
pine nuts.
Baby Octopus
Marinated in Olive Oil and Oregano
80ml
olive oil
Rind
of 1 lemon
2
tbsp. lemon juice
1/3
cup shallots, finely sliced
2 tsp.
fresh oregano, chopped
Freshly ground pepper and salt
750gr
baby octopus, cleaned
Salad
leaves, for serving
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In a bowl, mix together
the olive oil, lemon rind, lemon juice, shallots, oregano and pepper and
salt.
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Add the octopus, and
leave to marinate for 1 hour.
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Heat a char grill pan,
lightly brush with oil, add octopus, and cook (basting with marinade)
for 2-3 minutes, or until tender.
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Serve on a bed of salad
leaves.
Octopus with Potatoes and Peas
1kg
octopus, cleaned and skinned)
Salt
150ml
olive oil
1
large onion, chopped
4
garlic cloves, chopped
400gr
can tomatoes
¼ tsp.
ground chillies
500gr
potatoes, peeled and cut into thick slices)
250gr
peas
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Put octopus in a large
saucepan without adding water.
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Sprinkle with salt,
cover, and let cook in its own juices over a low heat for about 45
minutes.
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Four times during the
cooking, lift the octopus out (using a fork) and dip into a pan of
boiling water; then run the octopus under cold water and return it to
the saucepan to continue cooking.
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Heat olive oil in an oven
proof casserole dish and gently fry in it; the onion, garlic, tomatoes
and chilli powder for about 10 minutes (or until the onion has turned
opaque).
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Add the potatoes and cook
for about 5 minutes.
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Add the octopus and
enough of its cooking liquid to cover the contents of the casserole.
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Add salt as desired, and
let the dish cook gently, uncovered for about 30 minutes (or until the
potatoes are tender and the sauce is largely reduced).
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Finally, add the cooked
peas to the casserole and heat through.
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Serve the octopus and
vegetables form the casserole.
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Serves 4.
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