Being a carnivore assumed, the bbq quickly took an important place in my life. So I started to let my creativity run wild by trying new things recipes and new meats that are usually less exploited. Loving Portuguese gastronomy and the seafood, I challenged myself to make the best octopus that is. Why the octopus??For its simplicity of preparation and its exquisite taste when well prepared. So I decided to share with you an easy recipe that will be unanimously approved with the always skeptical guy in your entourage, the same one who says he "don't like raw meat" without having tasted it.
The first step consists of making a court bouillon. I propose a different version of the classic court bouillon, but you can go according to your tastes. The court broth will allow you to cook the octopus by poaching. It can also be used with several fish and shellfish.
Before diving in octopus, make sure to remove the mouth between the tentacles and the head to keep only the good flesh. Then, immerse the octopus in three times in the broth, removing it for a few seconds. This step will prevent the octopus from tasting rubbery. The goal is to point just before boiling for the broth. You can then immerse in the broth for about 1 hour 15 minutes, or until a knife can penetrate easily the flesh.
After that is where the Let the fun begin. Fire up your favorite grill. For me, there's nothing like a BBQ at charcoal for this recipe. Heat the Himalayan salt board. Once that it is very hot, season it octopus with a little Océans BBQ Québec spices and grill it on the block for a ten minutes, in the turning regularly. Flambé the octopus with your favorite alcohol. Personally, I like a dark rum for this recipe. Before removing it from the heat squeeze the juice of a lemon that you have previously grilled, which will add a kick additional to the already succulent taste of your octopus.
As an accompaniment, take a cast iron pan or griddle and quickly cook your apple, mango and honey salad. You can also
make it flambé.
This recipe is all in freshness and will make you trip as much as Francis Reddy who speaks of royal clam at the Jean-Talon market. After all that you All that remains to be done is to taste and start again the following week because that it was just too good.
PS. It could be that your skeptical friend also invites himself back the following week.Ingredients
Court bouillon:
2L of water
2L of apple juice natural
500ml of dark beer
1 onion, cut into neighborhood
2 lemons, cut into big pieces
Generous portion of salt and pepper
Cooking octopus on the grill:
A salt board of the Himalayas
1 tbsp. spices Ocean of BBQ Quebec
The juice of a lemon
Brown rum
Salads:
1-2 fresh mangoes
1-2 green apples
Coriander
Chives
A drizzle of oil
Honey
Salt and pepper
Brown rum for flambéing