Mysterious inhabitants of the deep sea and one of the oldest animals living today - octopuses were not always associated with gourmet dishes oriental cuisine. Once upon a time, a meeting with this monster horrified the sailors who saw it. However, today these mollusks with three hearts and blue blood are capable of truly frightening few people. But the taste characteristics of meat rich in protein and Omega-3 acids have turned them into a fairly popular type of seafood. Thus, the number of dishes involving octopus is incalculable, and each of them is unique in its own way. For example, simple but incredible delicious snack of marinated shellfish, which will suit any table.
A set of products for preparing a marinated octopus appetizer:
- fresh frozen octopus (300 g);
- wine or Apple vinegar(50 g);
- garlic (3 cloves);
- olive oil (200 g);
- salt, paprika, ground black pepper and basil (to taste);
- lettuce (2 leaves) and lemon for decoration;
- parsley (4-5 sprigs).
Recipe for marinated octopus appetizer
- To prepare this is enough simple dish You can use both small mollusks and finely chopped tentacles of their larger representatives. Although in the first case the snack will look more extravagant and elegant. So, we thoroughly wash the octopus carcasses and check for the complete absence of mucus and traces of ink on them.
- Then we dry them with a cloth and coat them olive oil, salt and place in a heated frying pan, previously greased with a tablespoon of oil. After frying the seafood on all sides, remove it from the heat and transfer it to a deep plate or bowl.
- Now mix vinegar, finely chopped garlic, dry paprika, salt, parsley, black pepper, basil, and the remaining oil (about 150 g). Pour the resulting marinade over the slightly cooled octopus carcasses and leave the seasoned appetizer to steep for an hour (preferably in the refrigerator). Serving this dish is quite simple - shellfish laid out on lettuce leaves can be garnished with lemon zest and a leaf of parsley.
Properties of Marinated Octopus
Did you know that, translated from ancient Greek, the name of the most famous representatives of cephalopods, octopuses or Octōpoda, is translated as “eight legs”. It is noteworthy that typical octopuses live at quite great depths in the water column. Based on the name octopuses or octopuses, one can understand that mollusks are distinguished by their special biological structure.
The body of octopuses has an oval shape. The mollusk is naturally “equipped” with eight tentacles-arms on which suction cups are located. The uniqueness of octopuses lies in the fact that these cephalopods have three hearts, one of which, most importantly, supplies the octopus body with blue blood. Due to the absence of a spine and bone tissue in the structure of the mollusk, octopuses can easily change their original shape.
This allows the mollusk to pass through holes that reach a diameter of six centimeters. Octopuses can change their original color, thus adapting to their environment. As a rule, octopuses live in the seas and oceans of tropical and subtropical climate zones. Octopuses are predators and feed on smaller mollusks, fish, and crustaceans. Some species of octopuses are considered poisonous and dangerous to human life.
Octopuses have long been used for culinary purposes. For example, in Japan, octopus meat is considered a daily food product. The famous takoyaki and sushi are made from octopuses. A dish prepared from a still living octopus is considered exotic for Europeans and familiar to Asians. Octopus tentacle cut into small pieces and eaten within a few minutes while the muscles of the mollusk continue to contract.
This product, marinated octopus, has become widespread worldwide. culinary tradition. Nowadays, pickled octopuses can be found on the shelves of domestic grocery stores. It is worth noting that marinated octopuses can become not only original, but also healthy treat for people different ages. Marinated octopus is especially popular in Mediterranean cuisine.
Marinated octopuses are served as a side dish savory snack. In addition, marinated octopus is an ingredient in salads, sea cocktails, soups and sauces made with seafood. Marinated octopus can be purchased at the store or prepared with your own hands at home.
Of course, it is better to use for making marinated octopus fresh seafood. However, it is not so easy to find fresh octopus in our latitudes. Therefore, we offer you a recipe for marinated octopus prepared using frozen seafood. So, to begin with, the octopuses are defrosted and then cleaned of skin, entrails and eyes. Octopus is boiled for 50 minutes.
The boiled octopus tentacles are cut into 2 cm pieces and finely chopped garlic, salt, black pepper, and thyme are added. On final stage preparing marinated octopus, add to the resulting mass vegetable oil and vinegar. The octopuses are kept in the marinade for about 3 days in the refrigerator. I serve marinated octopus to the table, accompanied by wine and fresh bread.
For the recipe with photos, see below.
Little octopuses, octopuses are very delicious seafood, which at proper preparation very delicate in taste. If you purchased fresh or frozen baby octopus, I will tell you how to cook them deliciously. All the magic lies in pre-marinating carcasses in lime juice with the addition fish sauce, garlic and spices.
Let's start in order. If you bought fresh octopuses at the market, you must first clean them. If your octopuses are frozen, then first melt them at room temperature. Unpeeled ones are cleaned, peeled ones are marinated.
How to cook delicious octopus
To make the octopus meat tender, we first marinate it. I had about 400 grams of octopus. For the marinade we will need:
- lime or lemon juice 3-4 tbsp;
- fish or soy sauce 4 tbsp;
- garlic 2-3 cloves;
- vegetable oil 1 tbsp;
- a piece of ginger root (~1cm);
- lemongrass 1-2 stems.
We put our octopus crumbs in a plastic container, add fish or soy sauce, vegetable oil and freshly squeezed lime or lemon juice. Cut the lemongrass into small pieces, crush the garlic with a knife, cut the ginger into thin slices, add to the marinade. Close the container with a lid and shake several times to mix all the ingredients together.
In this marinade, our octopuses will be marinated for about an hour and a half in the refrigerator. After time has passed, we take out the container with the octopuses and place the seafood along with the marinade in a wok or saucepan. Simmer in the marinade for just a few minutes.
As a side dish, these octopuses can be served with steamed or boiled rice, noodles or vegetables. I used it as a side dish for seafood. egg noodles. It's very easy to prepare. Place the dry noodles in boiling salted water for a few minutes, then drain the water.
Octopus meat cooked in marinade turns out very tender and tasty. Bon appetit everyone!
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Octopus is, of course, a delicacy. Its exotic taste cannot be compared with anything. Small octopuses are not babies, but adults of a species of octopus such as Aegina. They are no different from ordinary octopuses, but you can use their small size in special recipes. So let's find out how to cook baby octopuses.
Marinated octopus kebabs recipe
In order to cook small octopuses, we will need:
- peeled octopus (500 g);
- olive oil (1/4 cup);
- lemon (1 pc.);
- salt (2 teaspoons);
- black pepper (1 teaspoon);
- freshly chopped oregano (2 teaspoons);
- ground cloves (1/2 teaspoon);
- garlic (3 cloves);
- kebab sticks.
- If the small octopuses are frozen, then to cook, you need to defrost them at room temperature.
- Then we prepare the marinade for the small octopuses. Pour olive oil into a bowl and squeeze the juice from the lemon. Add garlic in the form of puree and spices. Place the octopuses in the resulting marinade and mix well.
- Cover the bowl with a lid or cling film and place in the refrigerator. The marinating time for octopuses is from 12 to 24 hours.
- After this time, we take out the small octopuses and string them onto kebab sticks. The grill must be preheated. You need to cook small octopuses on it, periodically turning the chopsticks. This will take approximately 3 minutes for each side.
Our small octopus kebab is ready. But there is another option for how to cook small octopuses.
Pasta with small octopuses recipe
To prepare baby octopuses, take the following:
- octopuses (1 kg);
- tomato sauce (2 cups);
- spaghetti (1 package);
- fresh mint leaves (12 pcs.);
- red vinegar(3 tablespoons);
- garlic (4 cloves);
- red chili flakes (a pinch);
- olive oil;
- salt and pepper.
How to cook baby octopuses?
- To prepare this baby octopus recipe, boil the spaghetti in salted water (about 8 minutes). Then drain them and put them back in the pan. Cover with a lid and set aside.
- Place the small octopuses in another pan and add red wine vinegar. Pour enough water to cover the octopuses. Place the pan with the octopuses over high heat and cook until they change color. As soon as this happens, remove them from the heat and drain the water.
- To prepare the octopus, cut the garlic into long thin strips. Take a large deep frying pan and fry the garlic in it in hot olive oil. Put some chili pepper flakes in there and pour it over tomato sauce. Heat it for 5 minutes, stirring occasionally. Next, add small octopuses, spaghetti, mint leaves and mix everything. Cook over high heat for 1 minute and finally season with salt and pepper.
Dishes made from small octopuses are considered a delicacy. Chefs often use the term "moscardini" to refer to them. The meat of these creatures is very soft, tender and has a sweet and sour taste. As a rule, the product is used for salads and main courses. In this article we will look at how to prepare delicious dishes from mini-octopuses.
Preparation of the main ingredient
Before you start cooking, you should prepare the seafood. The first step is to properly defrost the ingredient. This is done naturally either in the refrigerator or at room temperature.
When purchasing frozen shellfish, pay attention to the amount of ice on them. If the food is covered with a thick layer, it means that it has already been defrosted several times. A thin crust indicates freshness.
Next, you should clean the surface, remove the eyes and turn the carcass inside out. From the inside you need to remove all cartilage, beak and other organs, after which they should be washed in cold water. Initially, moscardini is gray in color, but if you boil or fry them, they become a pleasant pink color.
Cooking recipes
Mini-octopuses live in the Mediterranean Sea; the most delicious and delicious dishes are obtained from this type of sea creature. Most often, seafood is used as food in Eastern countries. In China and Japan, they are used to make salads, sushi, soups and hot main courses. Some housewives not only stew and bake shellfish, but also can them.
One of the interesting and simple ways Cooking octopuses is presented in the video.
Marinated octopus salad
Tasty dish from shellfish with garlic marinade will appeal to many people. It won't take much time.
Ingredients:
- 700 g octopuses;
- 4 tbsp. l. olive oil;
- 3 cloves of garlic;
- 1 bell pepper;
- 2 tbsp. l. lime juice;
- 2 tbsp. l. fresh coriander;
- 1 tbsp. l. sweet chili sauce.
Preparation
Prepare the Moscardini carcasses and rinse them in cold water, place in a colander to drain excess liquid. If large individuals are used for cooking, they should be cut into several parts and then placed in a container. Pass the garlic through a press and mix with the shellfish, cover the container with a towel and marinate in a cool place for two hours.
Heat the pan thoroughly and fry the moscardini for five minutes. Line a plate with a paper napkin and transfer the octopuses. Chop the pepper into strips and place in a bowl, add coriander, sweet chili and lime juice. Mix all the ingredients thoroughly and add the prepared mini-octopuses to them. Warm salad ready.
With vegetables
A healthy and tasty snack will decorate any table.
Components:
- 500 g octopus;
- 1 clove of garlic;
- 2 onions;
- 1 celery;
- 1 carrot;
- 2 lettuces;
- thyme;
- 300 ml olive oil;
- 1.5 tbsp. dry red wine;
- spices to taste.
Preparation
Prepare shellfish carcasses and rinse in cool water, then lightly beat. Cut all vegetables, except lettuce, into large slices, mix and place in a heated frying pan with olive oil. Fry the ingredients for about five minutes, stirring. Add spices and a sprig of thyme. After a minute, you can add seafood to the frying pan, then pour the contents with wine and cover the container after two minutes. Simmer the dish over medium heat for about twenty minutes.
In the meantime, you should take care of preparing the side dish. Divide the lettuce core into two parts and place in a high-heat frying pan with olive oil. Add a little garlic and fry the salad, inside down. Place seafood with sauce on a dish, put lettuce next to it and pour over the juice that remained in the frying pan.
Quick salad
This dish is prepared quickly and turns out very tasty.
Components:
- 800 g octopus;
- 2 tbsp. l. olive oils;
- 2 garlic cloves;
- 1 red bell pepper;
- 2 tbsp. l. lemon juice;
- bunch of dill.
Preparation
Prepare and cook the octopuses. To do this, bring the water to a boil and carefully lower one carcass at a time so that the tentacles are wrapped in beautiful circles. Boil for six minutes.
As soon as the moscardini turn a soft pink shade, you can take them out.
Pass the garlic through a press and mix with olive oil. Place slightly cooled octopuses in a bowl with the resulting dressing, cover cling film and send him to the balcony for two hours. bell pepper chop and put in a container, add chopped herbs and lemon juice. Once the mini octopuses are marinated, you can add them to the salad and mix with the rest of the ingredients. Salt and pepper to taste.
Stuffed
This recipe contains another seafood product – shrimp.
Components:
- 800 g moscardini;
- 100 g shrimp;
- 60 g butter;
- greenery;
- 1 clove of garlic;
- 1/4 tbsp. red wine;
- 2 tomatoes;
- 1 onion;
- 1 lemon;
- salt and pepper to taste.
Preparation
Rinse the prepared moscardini in cold water. Melt in a frying pan butter, heat and fry the shellfish until half cooked, then pour lemon juice and wine over them and, removing from the heat, leave to marinate. Meanwhile, you should start filling with shrimp and vegetables. Peel the seafood, wash it and leave it to dry. kitchen towel. Finely chop the vegetables and herbs, add salt, pepper and mix.
Carefully stuff the marinated moscardini and place on a baking tray lined with baking paper. Seafood should lie with the tentacles facing up. Pour half a cup of water onto a baking sheet and place a small slice of butter on each octopus. Place the snack in the oven, preheated to 180 degrees for fifteen minutes. The appetizer can be served with fried potatoes, decorated with greenery.
Kebabs
Moscardini kebab will become great snack for dinner, especially if you really want to surprise family members.
Components:
- 500 g octopus;
- 2 tbsp. l. olive oil;
- 1 lemon;
- 1 tsp. black pepper;
- 2 tsp. oregano;
- 1/2 tsp. carnations;
- 3 garlic cloves;
- wooden sticks (skewers).
Preparation
Thaw the Moscardini and prepare it. Pour olive oil, lemon juice into a bowl, add garlic and spices passed through a press. Add seafood to the marinade and mix everything well. Cover with cling film and put in the refrigerator for a day so that the ingredients are well soaked. Next, the mini-octopuses should be threaded onto skewers and placed on a preheated grill. Fry each side for three minutes. The shish kebab is ready.
Paste
Pasta with seafood - great option a complete dinner for the whole family.
Components:
- 900 g octopus;
- 2 tbsp. tomato sauce;
- 1 pack of pasta;
- 3 tbsp. l. wine vinegar;
- mint leaves;
- 4 garlic cloves;
- a pinch of chili pepper;
- 2 tbsp. l. olive oils;
- spices to taste.
Preparation
Boil the mini octopuses in salted water for seven minutes, then drain the water. Add wine vinegar and water to the seafood. It is important that the seafood is completely covered with liquid. Cook the clams over high heat until they turn pink, then drain.
Heat olive oil in a high-walled frying pan and fry chopped garlic until golden brown. Fill tomato paste and add chili pepper. Simmer the contents for five minutes, stirring regularly. Add pre-cooked al dente pasta, moscardini, mint leaves. Simmer for another minute and turn off the heat. Add salt and pepper to taste and mix everything. Serve garnished with a sprig of cilantro.
