![]() No worries! You can cook the octopus on skewers over a barbecue or even place it in a 200c (400f) oven for about 20 minutes or until it is cooked to your liking. The red colouring of both options looks and good as it tastes. Drizzle with extra virgin olive oil and squeeze lemon over the top. Remove from heat, slice into pieces, and place on a serving platter. Grill octopus until charred on all sides, 3 to 4 minutes per side. I use quite a lot of Kashmiri chilli powder but you could use less or even substitute paprika. Preheat an outdoor grill for medium-high heat and lightly oil the grate. ![]() If you are not keen on really spice tandoori seafood, feel free to tone it down some. You can boil the octopus and then store it in the fridge, covered tightly with cling film for up to 24 hours. With that long boil that needs to be done, it might be more convenient to work ahead. In this case we are going to be using tandoori spices and salt. Once your octopus has defrosted, you need to boil and then simmer it in water for 90 minutes.ĭepending on the recipe you are following, different spices and herbs can be added to the water for addition flavour. Toss the octopus in chili oil and grill until the octopus is tender. This step is essential to achieving the most amazing grilled octopus.Īnother must is boiling. ![]() If fresh, you need to freeze it and the defrost it. Cut the octopus into large serving pieces, brush it with half of the olive oil, and sprinkle it with salt and pepper. If you purchase frozen octopus, simply let it defrost in the fridge. Delicious cooked in a tandoor or on a barbecue. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |