When D and I went to the fish market at the end of Wharf 2 yesterday to pick up crab for our Singapore Chili Crab, we saw baby octopus. "Mom, let's get some." If you haven't figured it out yet, I rarely say 'no' when my kids want to eat something adventurous. So, we picked up 2 pounds and called it good.
Years ago, one of my philosophy TAs had invited several of us over to his house for dinner. I remember he pulled a huge octopus out of a 5-gallon bucket and tossed it on the grill. It was amazing. I asked him what his marinade was - red wine, garlic, olive oil. It seemed pretty basic. I just used what I had and let it marinate for over 24 hours.
- 2 pounds baby octopus, cleaned
- 2 T minced garlic
- 4 T soy sauce
- 1-1/2 C red wine
- 4 T olive oil
- freshly ground sea salt
- freshly ground pepper
Whisk together all of the ingredients except the octopus. Place the octopus in the marinade, making sure that all the pieces are submerged. Marinate for 24 hours. Every 6 hours, or so, agitate the octopus, turning them.
When ready to eat, grill till cooked through. Sorry, I don't have any more details than that. Jake is my grill master. I hand him marinated things and they come back perfect. Thanks, my Love!
I served them on top of my Mushroom Risotto with Lemon and Mint. The boys are excited about taking the leftovers in their lunches tomorrow. "Our friends are going to scream, Mommy." Is that a good thing?
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