Pickled and grilled octopus

Yield: 4 servings

Measure Ingredient
1 Frozen whole octopus -; (3 to 4 lbs)
½ cup Olive oil
¾ cup Red wine vinegar
3 tablespoons Finely-chopped fresh oregano
2 Bay leaves
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
2 Lemons; peeled, seeded,
And diced
Olive oil; as needed
6 Wooden skewers; soaked in cold water
Lemon wedges; for garnish

Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water. Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1½ hours. Drain the octopus in a colander and rinse under cold running water.

Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours. Cut the chilled octopus into 2-inch pieces and tightly pack into a 1quart jar. In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar.

Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week. Remove jar from the refrigerator about 1 hour before serving. Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A44 broadcast 04-16-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-16-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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