Grilled Octopus - Home Brew Forums
Home Brew Forums > Food and Beverage > Cooking & Pairing > Grilled Octopus
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 06-18-2013, 09:25 AM   #1
podz
Registered User
Recipes 
 
Jun 2013
Helsinki, Finland
Posts: 2,663
Liked 874 Times on 540 Posts



I'm a huge fan of octopus and grill it whenever I can. Naturally, it goes good with some freshly made greek salad and cold bottle or two of Retsina (a very unique type of greek wine).

Anybody else here like octopus?


Click image for larger version

Name:	octopus.jpg
Views:	368
Size:	50.6 KB
ID:	129325   Click image for larger version

Name:	octo-grill.jpg
Views:	398
Size:	70.1 KB
ID:	129326  

5
People Like This 
Reply With Quote
Old 06-18-2013, 09:51 AM   #2
mikescooling
Recipes 
 
Jan 2012
Chicago, IL
Posts: 1,963
Liked 260 Times on 196 Posts


I love it!! It's one of those things that I don't cook that often, but when I do it's the best thing ever. Did you do anything with those aside from cleaning them? How long did you cook them?



podz Likes This 
Reply With Quote
Old 06-18-2013, 10:20 AM   #3
podz
Registered User
Recipes 
 
Jun 2013
Helsinki, Finland
Posts: 2,663
Liked 874 Times on 540 Posts


Quote:
Originally Posted by mikescooling View Post
I love it!! It's one of those things that I don't cook that often, but when I do it's the best thing ever. Did you do anything with those aside from cleaning them? How long did you cook them?

When I get them fresh from the supermarket, they're already "cleaned" except for the beak which I remove with a pair of needlenose pliers.

A day before grilling, I put the octopus in a big, empty pot and cook with the lid on at the lowest temperature the stove will do - takes a few hours to release all the water out of the octopus. Next, I cut between each leg, up to the center - eight legs, and cut the head into a few pieces (thus my ninth skewer in the grill photo). Then I marinate in a big glass bowl with a mix of 50/50 kalamata olive oil and lemon juice, throw some minced garlic and oregano in as well.

Skewer them up while the grill is heating. Impossible to grill them without skewers because the legs curl up and they won't cook properly. Grilling takes quite some time, half an hour or even more. Brush marinade on them while grilling - it helps to start little fires. It's pretty darned difficult to burn octopus, but you definitely want to try - a charred surface really adds to the taste.

I normally cut them into slices as soon as I pull them off the grill, so people don't have to fight with them at the table, then throw them back into the marinade sauce and onto a serving plate.

2
People Like This 
Reply With Quote
Old 06-18-2013, 11:23 AM   #4
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,802
Liked 2378 Times on 1317 Posts


I've only ever had octopai as nigiri sushi & those little bitty ones stir-fried; both are very tasty though & I like the chewy texture. It's next to impossible to get a whole octopus here in MT without spending a small fortune for it, but then we have plenty of fresh trout to drown our sorrows in.
Regards, GF.

 
Reply With Quote
Old 06-18-2013, 11:31 AM   #5
podz
Registered User
Recipes 
 
Jun 2013
Helsinki, Finland
Posts: 2,663
Liked 874 Times on 540 Posts


Quote:
Originally Posted by gratus fermentatio View Post
It's next to impossible to get a whole octopus here in MT without spending a small fortune for it
I don't know what you consider a small fortune, but these guys will ship you a huge octopus (about double the size of the ones I have access to) overnight. The price per weight is also cheaper than I pay.

http://www.thefreshlobstercompany.co...roduct_Count=0

And, unlike fish or meat, octopus and squid does not degrade in any way when frozen - there is zero difference compared to fresh after you thaw it out.

gratus fermentatio Likes This 
Reply With Quote
Old 06-18-2013, 11:53 AM   #7
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,802
Liked 2378 Times on 1317 Posts


Thanks for the link podz! Very cool, I'll definately have to do some biz with them this autumn.
Regards, GF.

 
Reply With Quote
Old 06-18-2013, 12:13 PM   #8
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,231
Liked 2400 Times on 1426 Posts


FWIW, one of the best pairings I ever had was at a beer dinner - one course was grilled octopus, grilled leeks, and a shellfish chorizo paired with Goose Island Sofie, which is a Belgian style ale. Pretty darn good.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Old 06-18-2013, 12:43 PM   #9
podz
Registered User
Recipes 
 
Jun 2013
Helsinki, Finland
Posts: 2,663
Liked 874 Times on 540 Posts


Try some retsina if you can get your hands on it. People either love it or they hate it.

http://en.wikipedia.org/wiki/Retsina

This is the one I normally drink (when not in Greece):


 
Reply With Quote
Old 06-19-2013, 12:07 PM   #10
Goofynewfie
Recipes 
 
May 2012
Edmonton, Alberta
Posts: 1,598
Liked 303 Times on 203 Posts


I had it breaded and panfried with siracha sauce, and in chowders.


__________________
You cant always be young but you can always be immature

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Grilled octopus MeatyPortion Cooking & Pairing 7 07-12-2011 10:31 PM
Grilled Calzones strat_thru_marshall Cooking & Pairing 2 08-04-2010 02:56 AM
grilled breast Gumbys_Brew Cooking & Pairing 4 05-01-2009 10:56 PM


Forum Jump