Grilled octopus with vegetables

Grilled octopus with vegetables

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Ingredients for cooking fried octopus with vegetables

Ingredients for cooking fried octopus with vegetables:

  1. Octopus 1 piece with an approximate weight of 700 grams to 1 kilogram
  2. Sesame 1 tablespoon
  3. Sugar 1 tablespoon
  4. Vegetable oil 3-4 tablespoons


  1. Onion 1 piece
  2. Chives 3-4 stems
  3. Carrot 1 piece (approximate length up to 10 centimeters)
  4. Chili pepper of any color 1 piece (approximate length up to 7 centimeters)
  5. 4-pronged garlic

For marinade:

  1. Corn syrup 1 tablespoon
  2. Sugar 1 tablespoon
  3. Ground chili pepper 2 teaspoons
  4. Curry paste 1-1.5 tablespoons
  5. Distilled pure water 3 tablespoons
  6. Rice wine 2 tablespoons
  7. Soy sauce 1-2 teaspoons
  8. Chopped garlic 2 prongs (1 teaspoon)
  • Main Ingredients Octopus
  • Serving 2 servings
  • World CuisineAsian, Oriental


Cutting board - 2 pieces, Knife - 2 pieces, Cooker, Saucepan, Colander, Deep bowl, Deep bowl, Tablespoon, Teaspoon, Garlic gourd, Paper kitchen towels, Plate - 5 pieces, Frying pan with lid, Kitchen spatula

Cooking fried octopus with vegetables:

Step 1: clean the octopus.

In order to prepare 2 servings of this wonderful dish, you will need an octopus weighing at least 700 grams or 1 kilogram. Rinse the octopus under a stream of cold running water, remove sand, algae and any other contaminants. Place the seafood on a cutting board, cut your head a little lower than your eyes. Trim the tentacles and set them aside. With the tip of a knife, cut out the eyes of the octopus, clean out the cavity of the carcass and very carefully remove the ink bag. Squeeze the beak with force, cut it out and throw it out, you will not need it. Thoroughly rinse the head thoroughly under running water inside and out with the tentacles and place the seafood in a deep bowl. Turn the stove on to medium temperature and place a pan on it, pre-filled with running water. Do not add salt! This will make octopus meat tough! After the water boils, lower the tentacles and the cleaned head into it so that the boiling water completely covers the seafood. Blanch the octopus for 20-30 seconds, no more, as it will subsequently undergo another heat treatment, and the digested octopus becomes as hard as rubber. Then throw it in a colander, let it drain, then put it in a bowl of cold running water and let cool. Place the cooled octopus on a cutting board and cut into small pieces of arbitrary shape. The approximate length of the cut is up to 7 centimeters. Then transfer the seafood into a deep bowl.

Step 2: pickle the octopus.

In a deep bowl, put all the products indicated in the ingredients for the preparation of the marinade. Stir the resulting mass with a tablespoon. The marinade is ready. Now, to give the dish an impressive aroma and taste, place the chopped octopus in the bowl. Stir the seafood in the marinade so that the octopus slices are completely covered with spicy mass on all sides, and leave them to marinate for 30 minutes.

Step 3: prepare the vegetables.

While the octopus is pickling, prepare the vegetables. Using a knife, peel onions and carrots, peel the stalk of hot chili peppers and gut it from the seeds. Rinse vegetables under running water with green onions and pat dry with paper towels. Peel the garlic and divide into 2 parts, squeeze one of them through the garlic press, and put the second on a cutting board, and cut into thick layers no more than 2 millimeters. Then chop vegetables one by one, chop hot pepper and green onion into diamond-shaped pieces with an approximate thickness of up to 5 millimeters. Onions cut into quarters with a thickness up to 4 - 5 millimeters. Cut the carrots lengthwise into 2 parts and cut into half rings with an approximate thickness up to 4 millimeters. Arrange the vegetables in separate plates.

Step 4: prepare the fried octopus with vegetables.

Turn on the stove at medium temperature and place a pan with the right amount of vegetable oil on it. Throw the garlic sliced ​​into layers in the preheated fat and fry it for 1 - 2 minutes to pronounced aroma and transparency. Then put in the pan onions with carrots and simmer the vegetables together for another 2 - 3 minutes until a light coating of golden crust. Do not forget to mix vegetables with a kitchen spatula to evenly fry and to prevent them from burning to the bottom of the pan. Then put the pickled octopus in the pan with the marinade, mix all the ingredients until smooth with a kitchen spatula and simmer 1 - 2 minutes. Then, add green onion, hot chili pepper, garlic, sugar and the necessary amount of sesame squeezed through garlic press into the total mass. Re-mix the ingredients with a kitchen spatula and simmer together for 2 to 3 minutes. Then set the pan aside from the stove, cover and let the dish infuse for 5 to 10 minutes. Then, using a tablespoon, place on the plate a portion of the magnificent fried octopus with vegetables and enjoy its refined taste!

Step 5: serve the fried octopus with vegetables.

Grilled octopus with vegetables, served hot, laid in a serving on a plate. As a side dish, boiled rice or boiled potatoes seasoned with olive oil and dill greens will suit this gourmet dish. An ideal aperitif for this dish is white or pink semi-sweet wine, and children and opponents of alcohol can enjoy the octopus, savoring it with grape or apple juice. An unforgettable pleasant taste and aroma will delight your stomach and bring pleasure! Enjoy your meal!

Recipe Tips:

- - It is very important to choose the right octopus! A quality, fresh octopus should have a dense flesh, fishy aroma, skin color from light beige to dark brown, the whites of the eyes are transparent, white without turbidity and a gray film.

- - All preparations associated with marinade and hot chili peppers are best done with rubber gloves, since these ingredients have burning properties and subsequently, when working without gloves, you may feel an unpleasant burning sensation on your skin.

- - Curry paste can be purchased at any store, but if for some reason you could not find it, you can make it yourself. To do this, pour 100 milliliters of boiling water into a deep bowl and soak 6 pieces of dried chili peppers in it for 10 minutes. The length of the peppercorns depends on your taste. But basically it does not exceed 3 - 4 centimeters. Then dry the pepper and remove all the seeds and the stalk. Place the chili pepper, 1 teaspoon of ground black pepper, 2 teaspoons of chopped cumin, 1 tablespoon of chopped coriander, 2 branches of fresh cilantro, 1 teaspoon of salt in a blender bowl. Add 2 teaspoons of chopped lime or lemon zest, 1 teaspoon of ginger, 1 teaspoon of dried lemongrass, 3 tablespoons of vegetable oil, 1 teaspoon of turmeric, 2 teaspoons of dried paprika. Combine the ingredients at high speed in a blender to make curry paste. The sharpness of the paste can be adjusted by reducing or increasing the number of hot spices.

- - Instead of rice wine, you can use any dry white wine.