![]() Let it cool and rest at room temperature, for 30 minutes to 1 hour. Drizzle with olive oil and add chopped garlic. Remove the octopus from the pot, rinse and place in a bowl. and then continue boiling for 40 minutes. Start by layering the lettuce, then roasted potatoes, grilled octopus (you can leave the tentacles whole or chopped them), avocado, drizzle the dressing over and finish by topping it off with some lemon juice and parsley. In a pot place the octopus and cover with enough water. Now, assemble the salad on a large platter.Brush the grill with sunflower oil to prevent the octopus from sticking, then grill tentacles for 3-4 minutes each side, until charred.Make the dressing by mixing the tahini, 1 garlic clove minced, olive oil, juice from 2 lemons, smoked paprika, salt, pepper and water if you need to loosen the consistency a bit.Preheat the grill to medium-high heat in the meantime.Drain the octopus and cut into tentacles (see video above).Your tandoori octopus can be cooked in a tandoor, on a bbq or under the grill in the oven. Mix the marinade ingredients together and then add the octopus pieces. Cut the octopus into large bite sized pieces. Bake potatoes on a parchment paper-lined baking sheet for 45 minutes Simmer the octopus in the water for 1 1/2 hours.In a mixing bowl, add the potato wedges, 2 tablespoons of olive oil, salt and pepper to taste and toss gently to combine.Simmer for 30-45 minutes until the octopus is tender to the fork.Once the water starts to boil, that’s when you want to gently drop the octopus in and cover.Boil the octopus in a large pot of salted water, adding the bay leaves and 3 crushed garlic cloves into the water. ![]()
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