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Old 06-18-2013, 09:25 AM   #1
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Default Grilled Octopus

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?


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Old 06-18-2013, 09:51 AM   #2
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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?


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Old 06-18-2013, 10:20 AM   #3
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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.
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Old 06-18-2013, 11:23 AM   #4
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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.
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Old 06-18-2013, 11:31 AM   #5
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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.
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Old 06-18-2013, 11:53 AM   #6
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Wow- that looks great. We don't have it available here, but I would love to do something like that.
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Old 06-18-2013, 11:53 AM   #7
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Thanks for the link podz! Very cool, I'll definately have to do some biz with them this autumn.
Regards, GF.
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Old 06-18-2013, 12:13 PM   #8
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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.
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Old 06-18-2013, 12:43 PM   #9
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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):

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Old 06-19-2013, 12:07 PM   #10
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I had it breaded and panfried with siracha sauce, and in chowders.


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