Posted in Recipes

Grilled Octopus Skewers

Octopus Skewers A

I did up this little appetizer using a couple of octopus tentacles I had left over from using the rest of the beast in a different recipe. I first thought of doing something sort of Asian with ginger and soy, but I decided, instead, to marinate my sections of tentacle with lemon juice and herbs before gilling them on skewers.

The tentacles had been blanched and frozen before use and so needed no further tenderizing. I cut each into sections and then marinated the pieces in a few tablespoons of olive oil, along with a tablespoon or so of lemon juice, a quarter teaspoon of pureed garlic, and about one eighth of a teaspoon of dried thyme with just a few needles of rosemary crushed into the mix with a pinch of salt. I let this sit for about a half hour so.

Finally, I threaded the pieces on skewers and grilled them over high heat for a couple of minutes on each side, basting with the marinade as I did so. I served them, as you can see, over thinly sliced lemon and the result was very pleasant indeed. I have not used thyme with octopus or squid before and I liked the combination. Next time, I think I may try a more complex Herbes de Provence blend…

4 thoughts on “Grilled Octopus Skewers

  1. They look like a delicious entrée to a meal (in Australia an entrée is the appetiser to a main course). I really like octopus and squid. I’ve not developed a taste for cuttlefish though.

    1. It makes it more sense to call the *first* course the ‘entrée’ … The ‘proper’ use here is for the main course but people often don’t bother using the word as there it causes confusion…

      1. I think you’ve hit on it though. First course, second course, and dessert. It makes it so much easier to understand so long as no one wants to add an amuse-bouche. Then I’m giggling wondering about a funny bush…

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