Grilled baby Octopus, Longan, Pickled Radish, Parsley Oil

Sometimes you get stark comments when you post a photo. This could be one of them . If you look at it carefully, you have many reasons to drool. I am not looking for a majority, but a majority of those who can understand that such great catch can be a treat. If you are used to having squid then this could be your ultimate fantasy and can have a flavor explosion in your mouth with a divine-intervention, making you think that, what a baby octopus is???? To make everybody’s life simple.. it is octopus seared to perfection and you don’t need to think otherwise…

Last time when I pickled the radish ( ) I found that it worked well with Longan ( ) and was a sure shot combination with seafood. So this recipe is about getting your taste buds opened up after every bite with the sourness of the pickled radish and the sweetness of the Longan combination.

Grilled baby Octopus, Longan, Pickled Radish, Parsley Oil

2 baby octopus
1 teaspoon crushed garlic
1/3 cup of white wine
1 teaspoon white wine vinegar
2 tablespoon olive oil
1 teaspoon black pepper
Pickled radish
3-4 Longan fruit shelled
2 sprigs of parsley

Clean the baby octopus and pat dry. Mix garlic, wine, vinegar, oilive oil, black pepper and salt to taste. Marinate the octopus in the mixture for 2-3 hours

Put the parsley in boiling water for a few seconds take it out and then immerse it in cold water. Take only the leaves chop in to fine and then add 2 tablespoon of olive oil and whisk it vigorously for 15 seconds and the oil is ready.

Take a heavy skillet and heat it to smoking hot, add the octopus with its tenticles spread until it is stuck to the pan. Drizzle a few drops of olive oil and stir it for 30-40 seconds, until it is charred and caramelized. Take it out of the pan and let it rest for 1 minute before serving. Slather some parsley oil on the top after its served as shown in the pic.

Categories: Traditional Cuisine


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