Confit and Grilled Octopus Recipe

//Confit and Grilled Octopus Recipe

Confit and Grilled Octopus Recipe

Servings: 6-eight

Prep time: quarter-hour

Full time: three hours and half-hour


1 tablespoon whole black peppercorns

three bay leaves

1 head garlic, cloves separated and peeled

1 lemon, sliced into 1/4-inch thick rounds

1 lime, sliced into 1/4-inch thick rounds

1 orange, sliced into 1/4-inch thick rounds

1/2 bunch current thyme

1 bunch current sage

1 big octopus (about 4 kilos|1.eight kg), cleaned, beak eradicated

12 cups olive oil

kosher salt and freshly flooring black pepper, to type

grilled greens, to serve


1. Heat the oven to 300°F. Place the citrus rounds and thyme inside the bottom of an enormous, deep baking dish.

2. Take away the highest from the octopus. Separate the tentacles from one another. Ship an enormous pot of water to a boil. Boil the tentacles for 5 minutes, merely until the pores and pores and skin tightens. Straighten the tentacles and place on prime of the citrus. Cowl with olive oil and seal tightly with foil. Bake until the octopus is tender, about 1 hour and 45 minutes. Take away the octopus from the oil.

three. Delicate a grill. Grill the octopus, turning as needed (don’t grill the suction-cup facet), until charred, about 7 minutes. Season with salt and pepper and change to a platter and serve with grilled greens.

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