Ingredients with Measurements:
- 2 lbs octopus tentacles
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill
- Tongs
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Rinse octopus tentacles under cold water and pat dry with paper towels.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
4. Brush the octopus tentacles with the olive oil mixture.
5. Place the tentacles on the grill and cook for 3-4 minutes per side, or until charred and cooked through.
6. While the octopus is cooking, make the garlic aioli. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper.
7. Once the octopus is cooked, remove from the grill and let it rest for 5 minutes.
8. Slice the octopus tentacles into bite-sized pieces and serve with the garlic aioli.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 40g
- Protein: 20g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- Octopus tentacles can be substituted with squid or shrimp.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the garlic aioli for added flavor.
- Marinate the octopus in the olive oil mixture for 30 minutes before grilling for extra flavor.
Tips and tricks:
- To prevent the octopus from sticking to the grill, lightly oil the grates before cooking.
- Do not overcook the octopus, as it can become tough and rubbery.
- Serve with a squeeze of fresh lemon juice for added brightness.
Storage instructions:
- Leftover octopus can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the octopus in a skillet over medium heat and cook until heated through.
Presentation ideas:
- Serve the grilled octopus on a platter with the garlic aioli on the side for dipping.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the octopus is tough and rubbery, it may have been overcooked. Cook for a shorter amount of time next time.
Food safety advice:
- Make sure to properly clean and rinse the octopus before cooking.
- Cook the octopus to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Octopus has been a popular seafood dish in Mediterranean cuisine for centuries.
Flavor profiles:
- Grilled octopus has a smoky and slightly sweet flavor, while the garlic aioli adds a creamy and garlicky flavor.
Serving suggestions:
- Serve as an appetizer or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A