Skip to main content

Grilled Spiced Octopus #BBQWeek


This week, Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures have us sharing recipes for the grill. This is one of my favorite blogging weeks of the year! I love prepping food and handing it off to Jake to grill for me.


Grilled Spiced Octopus


Grilled octopus is something that I first tried in college when one of my philosophy TAs invited us over to his house for a barbeque. He pulled the octopus out of bucket and tossed it on the grill. I was in love...with the dish, not the TA! Just wanted to be clear.

It does take time as the octopus is braised, then marinated before it's grilled just before serving. But, I think, it's worth the effort!
Ingredients

  • one 5 to 6 lb. octopus, beak removed
  • 1 T olive oil
  • 1 C sake
  • 1 C fish stock (or vegetable stock)
  • 2 C water
  • 2 garlic cloves
  • one 1” knob fresh ginger, peeled
  • 2 T hot chile paste
  • 2 t coriander seeds
  • 2 T fish sauce
  • 2 T gluten-free soy sauce or tamari
  • 1 T freshly squeezed lime juice
  • 1 T unseasoned rice vinegar
  • 1 T toasted sesame oil
  • Also needed: grill or a grill pan

Procedure

Heat olive oil in a Dutch oven or heavy lidded pot. Add garlic, ginger, chile paste, and coriander seeds, cooking until fragrant, approximately 3 minutes. Add fish sauce, gluten-free soy sauce, lime juice, vinegar, sake, and stock. Pour in 2 C water and bring to a boil.

Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, approximately 90 minutes. 

Pour sesame oil into the cooking liquid. Let both the octopus and the liquid cool. Then pour the liquid over the octopus in a dish with a lid and marinate in the refrigerator overnight, or at least 4 hours. Bring the octopus to room temperature before cooking. While the octopus is warming, start the grill.

Slice the octopus into large pieces - I like to keep the tentacles mostly intact and cut the body into 2" cubes or so. 


Grill to get nice char marks on the octopus. Serve with a dipping sauce of your choice.

Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce