Recipezaar: Octopus recipes

Octopus Meze

Wed, 16 Apr 2003 20:09:25 -0400

A traditional octopus meze to have with ouzo or wine. -- posted by evelyn/athens

Pulpo a la Gallega

Thu, 17 Apr 2003 20:23:31 -0400

If you've never tried octopus, this is a great way to start. Delicious, tender and mouthwatering. This is truly one of my favorite ways to eat octopus. -- posted by canarygirl

Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)

Mon, 02 Jun 2003 20:14:28 -0400

A seafood recipe from that South Pacific paradise, the Cook Islands. Cooking times are guesses. -- posted by Missy Wombat

Oktapodi Toursi (Pickled Octopus)

Fri, 13 Jun 2003 20:01:33 -0400

A classic Greek inspired dish. -- posted by Iowahorse

Octopus Tidbits

Sun, 08 Aug 2004 19:59:52 -0400

This recipe is from Alaska Seafood Marketing Institute. These are wonderful for fancy buffets, freeze well, and make a hit at any and every party. Great for the gourmet, and good for home. -- posted by Mercy

Chilli Lemon Octopus

Thu, 19 Aug 2004 19:58:55 -0400

I love octopus and thought this recipe sounded amazing. Have not tried this yet but wanted keep a copy so decided to store it here on Zaar. Prep and cooking time does not include time to marinate. -- posted by Jewelies

Htapodi Me Makaronaki Kofto (Stewed Octopus With Macaroni)

Mon, 01 Aug 2005 18:44:33 -0400

This is really quite delicious. If you've never tried octopus, I urge you to. It is meaty and rich-tasting, and the macaroni tastes wonderful cooked in the rich juices it produces. -- posted by evelyn/athens

Calamari Mediterranean

Mon, 08 Aug 2005 20:10:09 -0400

This is a really nice way to prepare calamari as opposed to frying it. Make sure you have plenty of french bread to mop up the juices. -- posted by ChefDebs

Octopus With Raspberry Vinaigrette

Sun, 07 Jan 2007 21:30:17 -0500

Baby octopus cooked on the barbie. Preparation time includes time to marinate in the fridge. -- posted by Jewelies

Lime and Coriander Octopus

Sun, 07 Jan 2007 22:05:35 -0500

Prepration time includes time in fridge to marinate. An Australian cup is 250ml and a tablespoon is 20ml. -- posted by Jewelies

Salt and Pepper Squid or Calamari With Cucumber Salad

Mon, 12 Feb 2007 22:58:06 -0500

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book. -- posted by Chef floWer

Ceviche Mixto

Thu, 19 Apr 2007 22:09:45 -0400

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Ceviche Tostada

Mon, 11 Jun 2007 16:28:01 -0400

Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with. -- posted by Cooking for Pleasure

Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo

Sat, 16 Jun 2007 10:10:44 -0400

Published for ZWT III. A great traditional Mexican seafood soup recipe. -- posted by Um Safia

Croatian Octopus pod Pekom

Fri, 22 Jun 2007 15:46:48 -0400

Using reverse engineering I think I found out how mr. Pero, a.k.a. Gardelin is preparing this excellent meal. He also told me that you can use any kind of fish or crabs to prepare the same meal. If you have any chance to visit village Vrboska on island Hvar, go to restaurant Trica and ask for hobotnica ispod peke and you will get this: -- posted by nitko

Char Grilled Baby Octopus

Tue, 28 Aug 2007 23:31:29 -0400

Deliciously simply and very easy to prepare. I got this recipe from an Australian ABC TV show. Time does not allow for standing time (3hrs) -- posted by An_Net

Croatian Dalmatian Black Risotto (Crni Rizot)

Fri, 16 Nov 2007 17:53:52 -0500

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh. -- posted by nitko

Octopus Grilled Very Tender

Tue, 22 Apr 2008 19:07:31 -0400

This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones. -- posted by ~Rita~

Greek Grilled Baby Octopus Salad

Sun, 14 Dec 2008 01:30:41 -0500

From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size. -- posted by Sara 76

Baby Octopus and Squid With Baby Bok Choy - Salad

Thu, 02 Apr 2009 00:49:54 -0400

Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time. -- posted by Diann is Cooking

Octopus in Ranchero Sauce

Mon, 25 May 2009 11:48:31 -0400

This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it. -- posted by Zeke Koch