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Grilled Octopus In Red Wine Marinade

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CATEGORY CUISINE TAG YIELD
Taste4 1 Servings

INGREDIENTS

2 Cleaned 1 1/2 pound octopus
cut into 4 pieces
heads discarded
3 Carrots, chopped
2 Celery ribs, chopped
1 Onion, chopped
2 Bay leaves
2 t Salt
1/2 t Whole black peppercorns
1 t Dried thyme
2 c Red wine
4 c Water
3 T Extra-virgin olive oil
3 T Red wine vinegar
3 T Dry red wine
1 t Dried thyme
1 t Dried oregano
1 t Salt
1/4 t Fresh ground black pepper
1 1/3 c Strained octopus cooking
broth
1/4 c Extra-virgin olive oil
1 T Lemon juice
1 t Red wine vinegar
2 T Butter
1 t Chopped parsley
Parsley and lemon wedges
for garnish

INSTRUCTIONS

In a large casserole combine octopus, carrots, celery, onion, bay
leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil
and simmer 45 minutes, or until octopus is very tender when pierced
with a fork. Remove from heat and let octopus cool in its broth.  Set
aside 1 1/3 cups of broth for sauce. When octopus is cool enough  to
handle, remove it from broth and rub it well to remove purplish  skin.
Rinse tentacles in broth as they are cleaned. Drain octopus and
transfer to a large bowl.  Make marinade: in a small bowl combine
marinade ingredients. Pour over  octopus and toss to coat. Marinate,
covered and refrigerated, for at  least 24 hours, and up to 3 days.
Make sauce: in a small saucepan combine strained reserved broth,  olive
oil, lemon juice and vinegar. Reduce by half over high heat.  Remove
pan from heat and whisk in butter, 1 tablespoon at a time.  Stir in
parsley. Keep warm.  Prepare a charcoal broiler. Drain tentacles and
pat dry. Grill 4  minutes, turning frequently, until lightly charred
and heated  through. Serve 2 tentacles per person, with sauce spooned
over,  garnished with parsley and lemon wedges.  Yield: 8 appetizer
servings  Converted by MC_Buster.  Recipe by: TASTE SHOW #TS4776
Converted by MM_Buster v2.0l.

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