Restaurants›Fuji Japanese Steakhouse›Octopus (tako) Recipe

Octopus (tako) Recipe

Inspired by Fuji Japanese Steakhouse

Time1h 30m

Serves4

Make Octopus (tako) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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el tequileño reposado, italicus, lemongrass, yuzu, amontillado sherry

herbal · citrusy · rich

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Ingredients

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Method

Preparation

Clean the Octopus

Rinse the fresh octopus under cold water. Remove the beak and any internal organs if not already done by your fishmonger. Pat dry with paper towels.

Marinate the Octopus

In a bowl, combine olive oil, minced garlic, salt, black pepper, and paprika. Add the octopus to the bowl and coat it well with the marinade. Let it marinate for at least 30 minutes at room temperature.

Cooking

Boil the Octopus

Fill a large pot with water, add half the lemon (squeezed), and bring it to a boil. Carefully add the marinated octopus to the boiling water and cook for about 40-50 minutes, or until tender.

Grill the Octopus

Preheat your grill to medium-high heat. Remove the octopus from the pot and let it cool slightly. Then, cut it into manageable pieces, such as tentacles. Grill the octopus pieces for about 3-4 minutes on each side until charred and slightly crispy.

Finishing Touches

Serve

Remove the grilled octopus from the grill and place on a serving dish. Squeeze the remaining lemon over the octopus and garnish with freshly chopped parsley before serving.