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Receta Grilled Octopus With Oregano
by Global Cookbook

Grilled Octopus With Oregano
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  Raciónes: 12

Ingredientes

  • 3 x 2 lb. octopuses, thawed if frzn and rinsed
  • 1 x Lemon, cut into 1/4 "slices
  • 2 tsp Salt
  • 1 tsp Whole black peppercorns
  • 1 1/2 c. Extra-virgin extra virgin olive oil (preferably Greek)
  • 1/4 c. Red-wine vinegar
  • 2 1/2 Tbsp. Dry oregano

Direcciones

  1. Cut octopus pouches (heads) from tentacles, leaving sufficient pouch to keep tentacles attached in 1 piece (for small octopuses throw away pouches.) In a 8 qt kettle combine octopus pouches and tentacles, lemon, salt, peppercorns, and water to cover by 1 inch and simmer gently, covered, till octopus is knife-tender, 20 to 30 min. In a colander drain octopus and cold till it can be handled. With hands rub off purplish skin from pouches and tentacles (skin around suction c. may not come off completely). In a large bowl whisk together remaining ingredients and salt and pepper to taste and add in octopus, turning to coat. Marinate octopus, covered and chilled, 1 day.
  2. Prepare grill.
  3. Transfer octopus to paper towels to drain and reserve marinade. Grill octopus on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, till browned, about 6 min. Cut octopus into bite-size pcs (leave small octopus whole) and toss with reserved marinade.
  4. Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room temperature.
  5. Serves 12
  6. Best of Gourmet