At Primal Ocean Adventures, I take fellow spearos out to find their dream fish at the beautiful Channel Islands National Park and beyond. We are currently developing specialized spearfishing gloves meant for the colder waters around California, with the durability to withstand intense underwater reef foraging.
Mediterranean Grilled Octopus Recipe
On a Primal Ocean adventure this past April I had the fortune of diving with my friend William Reed. I shot a pretty nice California Sheepshead and he got an awesome Octopus catch.
Mediterranean Grilled Octopus
He relented to my proposal to trade, and I think I got the better deal because this recipe is so delicious. I had also taken home a limit of scallops and they go really well in this dish.
Bring a large pot of water to boil, add smashed garlic, salt and bay leaf.
Garlic
Bay leaf
Salt
Remove internal organs from your octopus head.
Pop it's beak out like you would a pimple.
Squeeze the animal out repeatedly under cold water to get the initial slime off.
With your tongs, dip the octopus into the simmering water a few times before nesting it in the simmering pot.
Simmer for 25 minutes.
Rinse in cold water and again squeeze and clean under cold water to get off any debris or layer that wants to be washed off.
Cut into grill-able portions (I make 2 or 3 size categories and grill accordingly).
Add octopus (and scallop) pieces into a large bowl and toss in a large splash of olive oil, crushed garlic, lemon juice and minced green onion.
Olive oil
Octopus
Scallops
Garlic
Lemon juice
Green onion
Once marinaded, grill the pieces on a very hot grill for about one minute per side depending on size.
You must achieve a blackened char on the edges of the octopus pieces, critical for delivering the ideal texture.
Do not allow the scallops to get charred.
Toss grilled pieces back into the large bowl with a little more fresh crushed garlic, olive oil and lemon juice, and toss evenly, adding plenty of finishing salt and parsley for garnish.
Olive oil
Garlic
Lemon juice
Finishing Salt
Parsley
You can serve this preparation over a simple pasta dish, place over a salad, alongside couscous or potatoes.
Or just plate the seafood and serve it next to some good crusty bread that you can brush and broil with the same olive oil mixture.
Definitely going to give this one a go soon, Michael!
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Mediterranean Grilled Octopus
Ingredients
Olive oil
Octopus
Scallops (optional)
Garlic
Lemon juice
Green onion
Parsley
Bay leaf
Salt
Finishing Salt (Maldon's smoked)
Equipment
Grillwood is good
Large Pot
Tongs
Large Bowl
Garlic
Bay leaf
Salt
1
Bring a large pot of water to boil, add smashed garlic, salt and bay leaf.
2
Remove internal organs from your octopus head.
3
Pop it's beak out like you would a pimple.
4
Squeeze the animal out repeatedly under cold water to get the initial slime off.
5
With your tongs, dip the octopus into the simmering water a few times before nesting it in the simmering pot.
6
Simmer for 25 minutes.
7
Rinse in cold water and again squeeze and clean under cold water to get off any debris or layer that wants to be washed off.
8
Cut into grill-able portions (I make 2 or 3 size categories and grill accordingly).
Olive oil
Octopus
Scallops (optional)
Garlic
Lemon juice
Green onion
9
Add octopus (and scallop) pieces into a large bowl and toss in a large splash of olive oil, crushed garlic, lemon juice and minced green onion.
10
Once marinaded, grill the pieces on a very hot grill for about one minute per side depending on size.
11
You must achieve a blackened char on the edges of the octopus pieces, critical for delivering the ideal texture.
12
Do not allow the scallops to get charred.
Olive oil
Garlic
Lemon juice
Finishing Salt (Maldon's smoked)
Parsley
13
Toss grilled pieces back into the large bowl with a little more fresh crushed garlic, olive oil and lemon juice, and toss evenly, adding plenty of finishing salt and parsley for garnish.
14
You can serve this preparation over a simple pasta dish, place over a salad, alongside couscous or potatoes.
15
Or just plate the seafood and serve it next to some good crusty bread that you can brush and broil with the same olive oil mixture.
Definitely going to give this one a go soon, Michael!