MEDITERRANEAN GRILLED OCTOPUS submitted by Elisabete Raposo-Moriarty Outsiders Hair Boutique
Ingredients: 1 large Octopus 1/4 cup Olive Oil 4 cloves garlic 1 bundle of parsley (chopped) 1 bundle of green onions (chopped) 2 lemons 1 large cooking onion (chopped) 1 tbsp of ground smoked paprika 1 tbsp of ground turmeric 1 can of dark beer Salt and pepper
Ingredients for Potatoes: 2 lbs small potatoes 6 tablespoons olive oil 2 fresh rosemary springs 5 1/2 shallots 2 garlic cloves sliced salt and pepper Ingredients for Garnish: 1/2 flat leaf parsley 4 green onions 3 roasted red peppers 1 lemon 6 tablespoons olive oil
For the garnish, you will want to make this before grilling the octopus. Heat a deep pan with olive oil, chopped garlic, parsley, green onions, roasted peppers and salt and pepper to taste. Squeeze the lemon over top and set aside. Preheat your grill with a skillet well-seasoned with olive oil and salt. Cut the octopus in half, squeeze the lemon and grill for 10 to 15 minutes on each side. Again, it is important to not overcook it, you should be able to pierce it with a fork. Add to the warming dish with potatoes and add the garnish over the octopus and add more squeezed lemon. Enjoy.
Instructions : If the octopus hasn’t been cleaned and tenderized, start by rinsing it under cold water remove and discard the head and remove the beak. In a large pot of boiling water (season the water well with salt it tenderizes the octopus), add the cooking onion, some parsley (reserve the rest for later), green onion, beer, salt and pepper, ground turmeric, smoked paprika, garlic cloves and 1/4 cup of olive oil, bring to a boil and dunk the octopus four times then let it slowly boil for 30 to 40 minutes. Remove the octopus after 40 minutes. You mustn’t overcook it, as it can become tough and chewy. Allow the octopus to cool. While the octopus is cooking and tenderizing, make the potatoes. Preheat the oven to 400 degrees. Peel and cut the potatoes into eight thick wedges. Bring them to a boil with salted water. Reduce the heat and simmer for 5 minutes. Heat the oil in a large roasting pan, drain the potatoes and place them in it, then strip the leaves off the rosemary springs, finely chop them and sprinkle over the potatoes. Roast the potatoes for 35 minutes, turning twice during cooking. Add the shallots and garlic and roast for an additional 20 minutes, or until golden brown. Season to taste and place in a warm serving dish.
KKD VILLAGER HOLIDAY COOBOOK – 6 – DECEMBER 2024
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