Скачать с ютуб How to Grill Octopus the Greek Way | Grilled octopus в хорошем качестве

How to Grill Octopus the Greek Way | Grilled octopus

Grilled Octopus You see this a lot on restaurant menus, but few people prepare this at home. I encourage you to try it because it is very easy and makes a nice, healthy meal for your family and friends. Serves 6-8 3.5 pounds Portuguese Octopus 3 bay leaves 1 tsp peppercorns 3 whole cloves ¼ cup white vinegar 2 large handfuls of baby arugula 1 tablespoon Balsamic Glaze (or use Balsamic Vinegar 2 tablespoons olive oil 1-2 tablespoons of capers Cut each octopus tentacle, cut the mouth out and discard, and cut the head in half. Place all the pieces in a pot with the bay leaves, peppercorns, cloves. Cover the pot and cook it over low heat for about an hour, the octopus will release the juices and become nice and tender. After an hour, add ¼ cup of vinegar to the pot. Return the cover to the pot and cook it for an additional 30 minutes until tender. Remove the octopi’s pieces to a wire rack fitted over a rimmed baking sheet to cool. Warm a grill to high heat and place the cooked octopus on the grill. Grill each side for 3-4 minutes so each piece has grill marks. Remove from the heat. Cut the cooled pieces at an angle at 1-inch or so thick. Place arugula on a platter and the cut octopus on top. Whisk together the balsamic vinegar and olive oil. Drizzle with dressing on top and sprinkle the capers over everything for garnish.