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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute. | 2. Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes. | 3. Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid. | 4. Bring to a boil on medium-high heat. | 5. Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour. | 6. Swish the octopus legs around with the tongs to remove the dark reddish membranes. | 7. Drain the octopi, discarding the cooking liquid, and cool to room temperature. | 8. Marinade/Vinaigrette: | 9. Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil. | 10. Lower heat and simmer until reduced by half, about 5 minutes. | 11. Cool the vinegar mixture. | 12. Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated. | 13. Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling. | 14. Add octopi to bowl and toss marinade overnight. | 15. Preheat grill on high. | 16. Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette. | 17. Pour over the octopus and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby octopus	12 -16		defrosted	0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	20.5	4.79	0.465	0.12
bulb garlic	1/2			0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
parsley	1	teaspoon	dried	1.368	0.2405	0.1129	0.03
red wine vinegar	1	cup		45.41	0.6453	0.0956	0.0
water	1	cup		0.0	0.0	0.0	0.0
peppercorn	1/2	teaspoon		12.595999999999998	0.0782	0.0268	1.3713
bulb garlic	1/2		minced	0.0	0.0	0.0	0.0
white balsamic vinegar	1/2	cup		0.0	0.0	0.0	0.0
hot pepper sauce				-	-	-	-
onion	1		minced	64.0	14.944	1.76	0.16
caper	1	tablespoon	rinsed drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
olive oil	1/3	cup		636.48	0.0	0.0	72.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.