BBQ Octopus August 06 2014
During my travels to Barcelona & Palma de Mallorca Spain I fell in love with many types of Seafood. Razor Clams, Wild Loup de Mer, Wild Turbot and Spanish Octopus. I wanted to create a dish that merged my experiences and travels with my Southern Roots. This dish has BBQ Spanish Octopus on braised Sea Island Red Peas, Pickled Baby Carrots and Italian Parsley. The Raging Cajun Spice can even be a part of the most refined dishes and preparations.
Yields 4-6 servings
Poached Spanish Octopus
- 1 (6-8 lbs) Spanish Octopus, head removed
- 1 Gallons water
- 1 Liter Red Wine Vinegar
- 5 Bay Leaves
- 2 c. Lime Juice
- 1 each Spanish Onion, sliced
- 1 each Carrot, sliced
- 3 each Celery, stalks
- 1 bunch Marjoram or Sage
- 1⁄4 c. Kosher Salt
- Combine all ingredients except the Octopus in a large pot.
- Bring to a boil.
- Add the Octopus and reduce to a simmer.
- Cover with a lid.
- Cook for 45 minutes.
- Check Octopus with a paring knife for tenderness. ***Note: Knife should enter the
- Remove and place on a baking sheet and cool down.
- Cut the Octopus into individual tentacles.
- thickest part of the Octopus with a little effort.
Spanish Octopus Marinade
Yields 1 cup
- 1⁄2 c. Olive Oil
- 3 T. Raging Cajun Spice
- 1⁄4 c. Lemon Juice
- 1⁄4 tsp. Kosher Salt
- Combine all ingredients together and mix well.
Grilled Spanish Octopus
- Cooked Octopus
- Spanish Octopus Marinade
- Place blanched Octopus into a mixing bowl.
- Add the marinade and mix well.
- Grill Octopus until there is a nice charred look over the Octopus.
- Remove from Grill and brush with favorite BBQ Sauce.