Free Healthy Recipe - Chargrilled Octopus

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

(Xtapódi stí skára)

Recipe from "Taste of Greece" by Lyndey Milan (Hardie Grant, RRP $39.95)

We ate this dish at the taverna on Karathona beach. The menu declared that the octopus was out of season, thus frozen. However, since freezing actually tenderises the octopus, I wasn't concerned. This is a fantastic technique of pre-cooking the octopus first to make it really soft.

Ingredients
1 kg octopus, tentacles (large)
½ cup olive oil
1 large lemon, cut into halves
2 cloves garlic, smashed
2 tbsp rigani, lightly crushed
2 tsp sea salt
lemon wedges to serve
Cabbage slaw:
¼ cabbage savoy, shredded
1 carrot peeled and shredded
red wine vinegar to taste
olive oil to taste
Method

Preheat the oven to 180°C (160°C fan-forced).

Wash the octopus tentacles under cold water, place them in a non-stick roasting tin, cover the tin with a layer of baking paper and then foil, and secure the edges around the roasting tin to seal it. Cook for 40-45 minutes, or until the octopus is tender when tested with a fork. Check it once or twice during the cooking time to ensure it doesn't dry out. If necessary, add a little water for moisture.

Place the tentacles in a large bowl, add the oil and squeeze over the lemon juice. Chop the lemon into quarters and add to the bowl. Add the garlic, rigiani and salt and season with some freshly ground black pepper. Cover and marinate for 30 minutes or overnight in the refrigerator.

Preheat a large barbecue flat plate or chargrill plate to hot. Drain the octopus and cook for a few minutes on each side. If the flat plate or chargrill is small, cook the octopus in two batches, reheating the plate to hot between batches. Meanwhile, to make the slaw, combine the cabbage and carrot and dress with the wine vinegar and oil to taste. Slice the octopus tentacles to serve.

Serve with lemon wedges and the cabbage slaw.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 60 mins
Ready in: 80 mins


Suitable for:
Dinner, Entree, Lunch
See also:
Coleslaw
Fennel, artichoke and broad bean salad
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Nutritional Information - Per Serve
Kj 1582 kj
Calories 378 kcal
Fat 26.5 g
Saturated Fat 3.8 g
Total Carbohydrate 5 g
Total Protein 25.7 g
Fibre 2 g


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