Ingredients with Measurements:
- 1 large octopus (about 2-3 pounds)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill
- Large pot for boiling octopus
Step-by-step instructions:
1. Rinse the octopus under cold water and remove the beak from the center of the tentacles.
2. In a large pot of boiling water, add the octopus and cook for 45-60 minutes, or until tender.
3. Remove the octopus from the pot and let it cool.
4. Preheat the grill to medium-high heat.
5. In a small bowl, mix together the olive oil, garlic, oregano, salt, and pepper.
6. Brush the octopus with the olive oil mixture and place it on the grill.
7. Grill the octopus for 3-4 minutes on each side, or until charred and crispy.
8. Remove the octopus from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
9. In a large bowl, mix together the cherry tomatoes, Kalamata olives, red onion, red wine vinegar, extra-virgin olive oil, salt, and pepper.
10. Serve the grilled octopus with the tomato and olive salad on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-60 minutes for boiling the octopus, 8-10 minutes for grilling
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 12g
- Protein: 18g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Kalamata olives can be substituted with any other type of black olive.
- Red onion can be substituted with shallots or green onions.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the tomato and olive salad.
- Serve the grilled octopus with a side of lemon wedges for squeezing over the top.
- Add crumbled feta cheese to the tomato and olive salad for a creamy and salty addition.
Tips and tricks:
- To ensure the octopus is tender, you can add a cork or a few slices of lemon to the boiling water.
- If you don't have a grill, you can broil the octopus in the oven for 3-4 minutes on each side.
- Don't overcook the octopus on the grill, as it can become tough and rubbery.
Storage instructions:
- Store any leftover octopus and tomato and olive salad separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the octopus, place it in a pan with a small amount of olive oil and heat it over medium heat until warmed through.
- To reheat the tomato and olive salad, simply let it come to room temperature before serving.
Presentation ideas:
- Serve the grilled octopus on a large platter with the tomato and olive salad on the side.
- Garnish the dish with fresh herbs, such as parsley or basil.
Pairings:
- Serve the grilled octopus with a side of crusty bread for dipping in the tomato and olive salad.
- Pair the dish with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Roasted potatoes or sweet potatoes.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the octopus is tough or rubbery, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to thoroughly clean the octopus before cooking it.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Octopus has been a popular seafood dish for centuries, particularly in Mediterranean cuisine.
Flavor profiles:
- The grilled octopus has a smoky and charred flavor, while the tomato and olive salad is tangy and salty.
Serving suggestions:
- Serve the dish as a main course for a summer dinner party or a special occasion.
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Region: Greek