Octopus (tako) Recipe
Recipe information
Make Octopus (tako) in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Optional Ingredients
Preparation
1. Clean the Octopus
Start by cleaning the octopus. Rinse it under cold water, removing any ink sacs and beak. If it’s not already done, you may need to remove the skin and suckers depending on your preference.
2. Prepare the Marinade
In a bowl, mix olive oil, minced garlic, sea salt, black pepper, and the juice of half the lemon to create a marinade. Optionally, add paprika and red chili flakes if you like some heat.
Cooking
3. Marinate the Octopus
Place the cleaned octopus in a large resealable bag or a bowl. Pour the marinade over the octopus, ensuring it’s well coated. Seal the bag or cover the bowl with plastic wrap, and let it marinate in the refrigerator for at least 1 hour, preferably overnight.
Serving
5. Plate the Dish
Once cooked, remove the octopus from the grill and let it rest for a few minutes. Slice it into bite-sized pieces and arrange on a serving platter.
6. Garnish
Sprinkle with chopped fresh parsley and squeeze the remaining lemon juice over the top. Serve warm as an appetizer or main dish.
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