![]() ![]() It looks amazing whole, but it is easier to cut the octopus into pieces, into individual tentacles, and then grill it. Set the grill to searing temperature at around 400-500 degrees.Let it marinade for at least a few hours, overnight if possible. Barbecue on both sides till brown score lines appear and a little charring. Marinade the octopus and then put it in the fridge. Heat the barbecue on medium-high, before laying down the octopus pieces on the grill. You can add a lot more ingredients and flavors if you like. I have made a simple marinade of Extra virgin olive oil, lemon, salt, and pepper.I made the mistake of not doing this in the video, but it is highly recommended to do! Remove the jelly skin of the octopus tentacles, it should come off very easily after boiling.Check with a knife every five or ten minutes, to see whether the meat is tender, continue boiling until it is, then remove the octopus. Then submerge it and boil it for about 20-30min per pound. ![]() ![]() Dip the Octopus into the water 3 times to help tenderize it (you will see the tentacles start curling).Add a sprinkle of salt and pepper to the water. Bring water to a boil and then reduce the heat so the water continues to simmer.I was pleasantly surprised at how easy it was and how amazing it came out! It was tender and taste and the nice char kicks up the flavor up a notch! Video Recipe You read many stories of the octopus being too dry, too hard, so I’ve always been afraid of trying it out at home. When I go out I always like to eat octopus, but I have always found it so daunting to do it on the grill. ![]()
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