Recipes — octopus

Try this addictive combination of char-grilled octopus and salty haloumi to make a sensational salad.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 6 minutes
    •    Yield: Serves 4

Ingredients

    •    salt and pepper
    •    1/4 tsp chilli flakes
    •    2 tbsps lemon juice
    •    1 tbsp oregano leaves
    •    1/3 cup (80ml) olive oil
    •    lemon wedges, to serve
    •    1.25kg baby octopus, cleaned
    •    3 roma tomatoes, cut into wedges
    •    150g green beans, trimmed and blanched
    •    200g haloumi, drained and cut into 1cm-thick slices

Method

1. Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.
2. Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.
3. Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.
4. Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-haloumi-salad/14b3c066-d432-4ce7-9841-bdc84cbbf2ae

This delicious octopus salad is perfect for hot weather days - it's quick, easy and low-fat!

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    lime wedges, to serve
    •    1 cup fresh mint leaves
    •    2 garlic cloves, crushed
    •    1 tbsp finely chopped shallot
    •    70g snow pea sprouts, trimmed
    •    2 tbsps finely grated fresh ginger
    •    1 large red chilli, deseeded, sliced
    •    1 yellow capsicum, deseeded, thinly sliced
    •    2 tbsps kecap manis (Indonesian sweet soy)
    •    500g baby octopus, cleaned, head removed, halved
    •    1/2 telegraph cucumber, halved lengthways, deseeded, sliced

Method

1. In a large bowl, combine the cucumber, capsicum, snow pea sprouts and mint leaves. Set aside.
2. Combine the chilli, garlic, ginger, shallot, kecap manis and 1 tablespoon olive oil. Add the octopus and toss to coat.
3. Heat the remaining oil in a non-stick frying pan over a high heat. Drain the octopus, reserving the marinade. Cook the octopus, turning often, for 2-3 minutes or until just golden. Return the reserved marinade to pan and toss until comes to the boil.
4. Add the warm octopus and marinade to the salad and toss until combined. Serve with lime wedges.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-salad/6c2470d3-fff0-40d0-9848-d9b00201963d

The lightly charred octopus with a side of pico de gallo creates a winning barbecue meal.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    2 bay leaves
    •    2 tsps caster sugar
    •    1/2 cup (125ml) olive oil
    •    2 garlic cloves, finely chopped
    •    1 tbsp whole black peppercorns
    •    1/4 cup (60ml) white wine vinegar
    •    1kg baby octopus, beaks removed

For the pico de gallo:

    •    1/4 cup (60ml) olive oil
    •    2 garlic cloves, finely chopped
    •    2 spring onions, finely chopped
    •    2 long green chillies, finely chopped
    •    1/2 bunch coriander leaves chopped
    •    Juice of 1 lime, plus wedges to serve
    •    2 tomatoes, seeds removed, chopped

Method

1. Fill a large saucepan with water and add bay leaves, peppercorns, vinegar and 1 tbs sea salt. Bring to a boil, then add the octopus and cook for 30 minutes or until tender.
2. Meanwhile, to make the pico de gallo, combine all ingredients and set aside.
3. Drain octopus and combine with the oil, garlic and sugar. Season well. Preheat a barbecue or chargrill to high. Cook the octopus, turning, for 4-5 minutes or until charred. Serve with pico de gallo and lime wedges to squeeze over.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/chargrilled-baby-octopus-pico-de-gallo/ca94ed9b-cc53-4e26-b24d-1e26f64e955e?current_section=recipes

Serve up something a little different tonight with this Italian-inspired, totally gluten-free stew.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 4

Ingredients

    •    3 garlic cloves, crushed
    •    small basil leaves, to serve
    •    1 cup (35g) baby spinach leaves
    •    3 x 400g cans chopped tomatoes
    •    2 tbsps olive oil, pls extra to drizzle
    •    2 x 400g cans cannellini beans, rinsed, drained
    •    1kg whole octopus, tentacles attached, cleaned
    •    150g jap pumpkin, shaved into 1mm-thick slices using a mandoline
    •    1 long red chilli, finely chopped, plus extra finely chopped chilli to serve

Method

1. Heat half the oil in a large saucepan over medium-high heat. Add octopus, chilli and garlic, and cook, turning, for 2 minutes or until octopus is red. Add 1/4 cup (60ml) water, cover and bring to the boil. Reduce heat to low and simmer for 45 minutes or until octopus is tender.
   
   
2. Remove octopus from pan, reserving cooking liquid, and set aside. When cool enough to handle, rub off skin using paper towel. Separate legs into groups and thickly slice the head. Set aside.
   
   
3. Add tomato, beans and 1 cup (250ml) water to reserved liquid and place over high heat. Bring to the boil, reduce heat to medium and cook, stirring occasionally, for 10 minutes or until reduced slightly.
   
   
4. Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add octopus and cook for 3 minutes each side or until char marks appear. Keep warm.
   
   
5. Add spinach and pumpkin to tomato mixture and stir until just tender. Divide among serving bowls and top with octopus. Drizzle with extra oil, season and scatter with basil and extra chilli to serve.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/octopus-bean-stew/uwNPBm2Y

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 8-10

Ingredients

    •    pepper
    •    olive oil
    •    sea salt
    •    pinch sugar
    •    30g currants
    •    cracked pepper
    •    rosemary skewers
    •    300g baby octopus
    •    30g pine nuts toasted
    •    80ml red wine vinegar
    •    2 cloves garlic smashed
    •    60ml extra virgin olive oil
    •    zest and juice of 2 lemon
    •    180ml extra virgin olive oil
    •    1 punnet cherry tomatoes
    •    1 zucchini cut into chunks
    •    1 eggplant cut into chunks
    •    1 red onion cut into chunks
    •    lots of sea salt salt and cracked pepper
    •    2 pkt minted haloumi cut into inch cubes
    •    1 red and green capsicum cut into chunks

Method

BBQ Haloumi Souvlaki:

1. Use long lengths of rosemary and remove all the bottom leaves keeping the sprouting bit at the top.
   
   
2. Soak in water for a couple of days.( you can buy rosemary skewers from continental delis)
   
   
3. Toss all veg lightly with olive oil and season with salt and pepper.
   
   
4. Skewer the veg and Haloumi randomly on the rosemary skewers.
   
   
5. Grill on bbq turning a few times.
   
   
6. Combine dressing ingredients together and drizzle over the skewers.serve with skewers.

BBQ baby octopus:

1. Clean octopus and remove beaks and brains and cut in half.
   
   
2. Combine the marinade ingredients together and marinate the Octopus for a few hours or overnight for tenderness.
   
   
3. Remove from the marinade and place on skewers or directly on the grill.
   
   
4. Baste with a bunch of Greek dried oregano dipped in the marinade if desired.
   
   
5. Cook until tentacles curl up and heads are firm, rest 5 or so minutes.
   
   
6. Squeeze with a little fresh lemon juice and season to taste.

This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/bbq-haloumi-souvlaki-and-bbq-baby-octopus/8916438