Taco Asylum Grilled Octopus Tacos

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Contributed by: Chef Greg Daniels
Grilled octopus tacos Grilled Octopus 3-5 pounds frozen, wild-caught baby octopus 1 bottle of cabernet sauvignon ¼ cup whole black peppercorn 2 bay leaves 5 garlic cloves Put all ingredients in a pot, and add enough cabernet sauvignon to cover. Bring to a boil. Reduce heat to a simmer for 1½ hours. Turn off heat, and move octopus directly into the marinade below. Marinade 1 pint extra virgin olive oil 4 lemons, zested & juiced 4 garlic cloves, smashed 2 sprigs of fresh oregano 3 tablespoons whole black peppercorn Combine all ingredients in a large bowl, and whisk together. Add octopus, refrigerate, and allow to cool completely in the marinade. This can be done up to a day ahead of time. Grilling Remove octopus from the marinade, and drain completely. Be sure that there are no peppercorns clinging to the octopus. Preheat your grill to medium. Use a cooling rack or similar grilling utensil to keep the octopus from falling between the grates. Grill the octopus, turning them over to slightly char or blacken them. This should be done quickly, as to avoid burning. Garnish 4 roma tomatoes, diced 1 cup pitted kalamata olives, roughly chopped 1 cup feta cheese, crumbled ¼ cup picked fresh oregano leaves Add desired amount of each garnish to your tacos and enjoy!

Executive Chef Greg Daniels

taco asylum Costa Mesa, CA

Taco Asylum Grilled Octopus Tacos

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Taco Asylum Grilled Octopus Tacos taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Grilled octopus tacos Grilled Octopus 3-5 pounds frozen, wild-caught baby octopus 1 bottle of cabernet sauvignon ¼ cup whole black peppercorn 2 bay leaves 5 garlic cloves Put all ingredients in a pot, and add enough cabernet sauvignon to cover. Bring to a boil. Reduce heat to a simmer for 1½ hours. Turn off heat, and move octopus directly into the marinade below. Marinade 1 pint extra virgin olive oil 4 lemons, zested & juiced 4 garlic cloves, smashed 2 sprigs of fresh oregano 3 tablespoons whole black peppercorn Combine all ingredients in a large bowl, and whisk together. Add octopus, refrigerate, and allow to cool completely in the marinade. This can be done up to a day ahead of time. Grilling Remove octopus from the marinade, and drain completely. Be sure that there are no peppercorns clinging to the octopus. Preheat your grill to medium. Use a cooling rack or similar grilling utensil to keep the octopus from falling between the grates. Grill the octopus, turning them over to slightly char or blacken them. This should be done quickly, as to avoid burning. Garnish 4 roma tomatoes, diced 1 cup pitted kalamata olives, roughly chopped 1 cup feta cheese, crumbled ¼ cup picked fresh oregano leaves Add desired amount of each garnish to your tacos and enjoy!

    Executive Chef Greg Daniels

    taco asylum Costa Mesa, CA

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