Recipes — octopus

Forget throwing another shrimp on the barbie. You can create this impressive alfresco seafood feast with a flick of a switch on your built-in cooktop.

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 6

Ingredients

    •    2 tbsps chilli jam
    •    2 lemons, halved
    •    Sumac, to garnish
    •    2/3 cup aioli, to serve
    •    Lemon zest, to garnish
    •    2 cloves garlic, crushed
    •    6 scallops on the half shell
    •    6 (250g) cleaned baby octopus
    •    2 tbsps chopped flat-leaf parsley, to garnish
    •    1/3 cup extra virgin olive oil, plus extra to serve
    •    1/4 cup baby oregano leaves, plus extra to garnish
    •    4 green onions, trimmed, thinly sliced lengthways, to garnish
    •    6 large uncooked prawns, butterflied, deveined, leaving head and tail intact

Method

1. Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.
   
   
2. Heat Miele Cooktop Teppanyaki Grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on Cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.
   
   
3. Place prawns on Cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.
   
   
4. Place octopus on Cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to Cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.
   
   
5. Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.
   
   
6. Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/summertime-seafood-platter-oregano-garlic-dressing/dt8bs62s

Enjoy this gourmet pasta with all your favourite seafood.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    250g spaghetti
    •    2 garlic cloves, crushed
    •    125ml (1/2) dry white wine
    •    500ml (2 cups) roast tomato sauce
    •    Salt & freshly ground black pepper
    •    Mixed green salad, to serve, if desired
    •    1 brown onion , halved, finely chopped
    •    12 black mussels, scrubbed, debearded
    •    8 (about 365g) cleaned baby octopus, halved
    •    1 red birdseye chilli, deseeded, finely chopped
    •    300g firm white fish fillet, skin removed, cut into 2cm pieces
    •    12 medium (about 200g) green prawns, peeled leaving tails intact, deveined

Method

1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
   
   
2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the octopus and cook for 3 minutes or until just cooked. Transfer to a bowl.
   
   
3. Reheat pan. Add prawns and fish, and cook for 2 minutes or until prawns curl and change colour and fish is golden brown. Transfer to bowl with octopus.
   
   
4. Heat the remaining oil in the pan over high heat. Add onion, garlic and chilli, and cook for 5 minutes or until onion is soft. Add wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add tomato sauce and bring to the boil. Add mussels and cook, covered, for 4 minutes or until mussels open. Discard unopened mussels. Add octopus, prawns, fish and spaghetti and stir until combined. Season with salt and pepper. Divide among serving bowls. Serve with salad, if desired.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spaghetti-marinara/aee26ed9-ab0d-4958-936a-d61178efd66d

This fish soup is your ultimate winter companion.

Prep Time

    •    Prep time: about 2 hours
    •    Yield: Serves 6

Ingredients

    •    2 star anise
    •    1 onion, finely sliced
    •    Lemon juice, to taste
    •    Pinch saffron threads
    •    3 garlic cloves, crushed
    •    1/4 bunch thyme sprigs
    •    120ml extra virgin olive oil
    •    5 lemon thyme sprigs (optional)
    •    1 small fennel bulb, finely sliced
    •    1 tsp fennel seeds, lightly toasted
    •    2 tbsps tomatoes, roughly chopped
    •    Shells and heads of 10 king prawns
    •    1 whole red spot, whiting, cleaned, scaled
    •    1 small crab (blue swimmer, brown or sand are ideal)
    •    4 dried ground bush tomato (substitute for a little smoked paprika, optional)
    •    1 small whole leather jacket or triggerfish, red mullet, red gurnard, blue spot flathead or bream, cleaned, scaled

Rouille:

    •    5 garlic cloves
    •    Lemon juice, to taste
    •    1/4 tsp smoked paprika
    •    Pinch of saffron threads
    •    2 potatoes, peeled, diced
    •    210ml extra virgin olive oil
    •    50g roasted macadamia nuts
    •    1 long red chilli, seeds removed
    •    1 red capsicum, roasted, peeled
    •    2 dried ground bush tomatoes (optional)

Finishing Garnishes:

    •    50g ghee
    •    200g John Dory roe fish
    •    250g best available fish liver
    •    10 king prawns, peeled deveined
    •    5 x 120g red mullet, cleaned, scaled
    •    500g pipis or clams, desanded (purged)
    •    400g cuttlefish or squid tentacles, cleaned
    •    500g small waxy potatoes, such as Dutch cream or bintje, skin on

To serve:

    •    1 good quality rye bread loaf
    •    250g mixed herb salad leaves
    •    100g good quality cold salted cultured butter

Method

1. To make the soup base, using a sharp cleaver, chop the fish into small pieces.
   
   
2. In a large, wide, heavy-based pot, heat 100ml olive oil and fry the crab and prawn shells and heads for 10–12 minutes or until coloured. Set aside in a bowl.
   
   
3. Return the pot to a medium heat, and using the same oil, add the chopped fish. Season with a big pinch of salt and cook for 10 minutes or until coloured all over. Set aside with the shellfish.
   
   
4. Using a wide barbecue scraper, scrape off the caramelised fish from the base of the pan and set aside with the fish. Add the remaining 1 tbs olive oil and heat over a medium heat. Add the onion and cook for 10 minutes, then increase heat to high, add the garlic and fennel and cook for a further 5 minutes. Add tomato paste and cook for 5 minutes or until fragrant. Add all fish and shellfish, along with the remaining ingredients, except lemon juice, and cover with water. Cover with a lid and bring to the boil. As soon as it’s boiling, uncover and cook over high heat for 20 minutes.
   
   
5. Pass the stock through a mouli or pulse in a food processor, then strain and season well with salt, lemon juice and pepper.
   
   
6. For the rouille, place all ingredients, except the olive oil and lemon juice, in a stainless-steel saucepan, pour in enough of the fish soup to cover and cook for 20-25 minutes or until the potato is very soft. Drain, reserving the liquid. Blend the potato in a food processor with 40ml of the reserved liquid to a smooth puree, then gradually whisk in the olive oil. When the sauce is thick and silky, season well with salt and a squeeze of lemon juice.
   
   
7. Divide the rest of the soup between a large and a medium saucepan. Add the potatoes to the medium pan and cook for 15-20 minutes until tender, then set aside.
   
   
8. Bring the soup base in the large pan to the boil. Remove from the heat and add the mullet, John Dory roe and tentacles. Cover and cook for 4-5 minutes. Set the fish aside on a plate.
   
   
9. Return the soup base to the boil, then remove from the heat, add the pipis and prawns and cook for 3 minutes. Take the pipis out when they open. Reserve the shellfish alongside the fish on a plate.
   
   
10. Heat the ghee in a frypan over a high heat. Sauté the fish liver until golden brown on both sides, about 1 minute. Be careful not to overcook the liver.
    
    
11. To bring the whole dish together, build the cooked ingredients in a large bowl. Bring the soup base, that has poached all the seafood, back to a simmer and pour a generous amount over the dish. Serve with bread, butter, a green salad and the rouille.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/fish-soup-recipe/onckr7g7

This tasty pilaf with calamari and grape tomatoes is complete meal in one bowl.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    1 1/2 cups Basmati rice
    •    200g grape tomatoes, halved
    •    1/3 cup shredded fresh basil leaves
    •    2 1/2 cups Massel vegetable liquid stock
    •    1 leek, trimmed, halved, washed, thinly sliced
    •    800g small calamari hoods, cleaned, cut into strips

Method

1. Heat half the oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until softened. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to low. Cover with lid. Cook for 10 minutes or until liquid is absorbed.
2. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook calamari for 2 to 3 minutes or until just cooked through. Transfer to a large bowl. Add tomato to pan. Cook, stirring, for 2 minutes or until softened.
3. Add tomato, basil and rice mixture to calamari. Stir to combine. Season with salt and pepper. Serve.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-tomato-basil-pilaf/ec151468-7c58-432d-ad74-05c57aa80fba

Prep Time

    •    Prep and cook time: 2 hours
    •    Yield: Serves 4

Ingredients

    •    1 garlic clove, peeled
    •    1kg octopus tentacles
    •    1/2 cup (125ml) white wine
    •    1 cup (250ml) white wine vinegar
    •    Bull's blood and small mint leaves, to serve
    •    juice of 1 lemon, plus lemon wedges to serve
    •    2 tbsps extra virgin olive oil, plus extra to serve

Beetroot Tzatziki:

    •    1 garlic clove, crushed
    •    1 Lebanese cucumber, grated
    •    400g cooked beetroot, grated
    •    1/4 cup mint leaves, thinly sliced
    •    1/4 cup (60ml) extra virgin olive oil
    •    Finely grated zest and juice of 1 lemon
    •    11/2 cups (420g) thick Greek style yogurt

Method

1. Place vinegar, wine, lemon juice, garlic, 1 tbs salt and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Add octopus, ensuring it is completely submerged, and cook for 11/2 hours or until tender. Set aside to cool completely in poaching liquid. (This can be done up to 2 days in advance and chilled until ready to use.)
2. For the tzatziki, combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season.
3. Preheat a barbecue or chargrill pan to high heat. Drain octopus, then toss in oil and season. Cook for 3 minutes each side or until golden and slightly crisp. Cool slightly, then slice into 3-4cm pieces.
4. Spread tzatziki over a platter and top with octopus and bull’s blood and mint leaves. Drizzle over extra oil and serve immediately with extra lemon wedges.

This great family recipe is thanks to EatSmarter Recipes at https://www.delicious.com.au/recipes/matt-morans-charred-octopus-beetroot-tzatziki/c68ac020-95f0-4525-8761-e5580032a099