ARKAS, Frozen Whole Octopus, cleaned, LARGE, PREMIUM QUALITY, 1750g – 3240g
Price range: $320.00 through $650.00
Imagine a culinary journey to the sun-drenched shores of Greece, where the tradition of preparing octopus has been honed over centuries. Frozen octopus, a staple of Greek cuisine, offers a unique opportunity to savor the flavors of the Mediterranean without compromise.
In Greek culture, octopus is more than just a dish; it’s a celebration of the sea’s bounty. Traditionally tenderized by the waves as it dries under the warm sun, octopus is a symbol of the country’s deep connection to the ocean. Even when frozen, it retains its sumptuous taste and versatility, ready to be transformed into a myriad of delectable dishes.
The benefits of eating octopus are as abundant as its flavors. Rich in protein and low in fat, it’s a heart-healthy choice packed with essential nutrients like omega-3 fatty acids, vitamin B12, and iron. Each bite not only delights the palate but also nourishes the body.
Grilled octopus, a quintessential Greek dish, is a testament to simplicity and sophistication. Marinated in olive oil, lemon, and aromatic herbs, it is seared to perfection, boasting a smoky char that enhances its natural sweetness. The tender, succulent texture paired with the crisp, slightly caramelized exterior makes for an unforgettable experience.
Beyond grilling, the versatility of octopus shines in dishes like octopus stifado, a comforting stew simmered in red wine and spices, or as a zesty addition to fresh salads and meze platters. Each preparation showcases the octopus’s ability to absorb and complement a wide array of flavors, making it a unique centerpiece for any meal.
Embrace the allure of frozen octopus, and let your taste buds revel in the timeless traditions and exquisite flavors of Greece.
GRILLED OCTOPUS – THE GREEK WAY!
Equipment:
- Large sauce pot
- Outdoor grill (or indoor grill pan)
Ingredients:
- 2 kg frozen octopus
- 5 allspice berries
- A pinch of mixed tricolour pepper
- 2 cloves garlic
- 2 bay leaves
- 1 sprig of fresh thyme
- 2/3 tablespoon sea salt
- Choice of your vegetables: celery, onion, carrot, etc.
For the marinade:
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp dried oregano
- 1-2 tbsp freshly squeezed lemon juice
- 1 tbsp finely chopped capers (optional)
- 1 tbsp flat leaf parsley, finely chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- Defrost the octopus completely in the fridge overnight.
- Rinse your octopus well under cool running water.
- Cut the head out and remove the beak (if it has one).
- Place your octopus in a large pot. Add the allspice berries, garlic, bay leaves, your choice of vegetables and fresh thyme. Add enough water to just cover the octopus.
- Bring to a boil and then reduce the heat to medium. Cook, covered, for approximately 45-50 minutes. The octopus should feel tender when you run a knife through it but the skin should still look firm, don’t let it cook to the point it falls off and turns mushy.
- Remove the octopus from the cooking liquid and set aside.
- Prepare your marinade. In a large bowl or measuring cup, combine the olive oil, balsamic vinegar, oregano, lemon juice, capers, parsley and pepper. Mix well and set aside.
- Meanwhile, prepare your grill. Chop up the octopus into 3 sections, the head, and two sections of 4 legs each. This will make it easier for you to grill the octopus, without being concerned that you will lose any legs through the grate of the grill. When your grill is hot, place the octopus on it. Remember, it is already cooked; you are simply warming it up, and getting some nice char marks on the octopus. This should take only a few minutes per side. Any longer and you risk over-cooking the octopus.
- Remove the octopus from the grill, place it in a bowl, and pour the marinade over it. Take a piece at a time, cut into bite size pieces, and return to the marinade. Toss well. There should be enough marinade to coat the octopus very well. Allow it to sit in the marinade for at least 5 – 10 minutes before serving.
- Serve sprinkled with some additional chopped parsley if desired, and a wedge of lemon.
| PACKAGING WEIGHT | 1600g+, 1750g+, 1900g+, 2000g+, 2300g+, 2700g+, 3100g+ |
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