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它們來自大西洋章魚,是利用可持續捕漁方法並由人工捕魚中捕撈。 八爪魚利用低溫烹飪以達到最佳品質。 它遵循同樣嚴格的日本質量程序,將八爪魚捕撈後不到3小時即時冷凍。


可選 2(300-370) /3-4 (450-500)




219.00 $

Category Tags,

         Grilled Octopus with lemon & oregano

                                                                                   2lb fresh octopus tentacles                                                   3 tablespoon extra virgin olive oil, divided

                                                                                   2 lemons                                                                                  2 teaspoon black pepper

                                                                                   1 tablespoon fresh chopped or dried oregano                     2 teaspoons kosher salt

  1. Place the octopus in a pot and cover with cold water. Cook over medium flame until the water begins to boil, then reduce heat and simmer the octopus until tender. This will take between 1-2 hours. To check for tenderness, you should be able to pierce the thickest part of the tentacle easily with a paring knife.
  2. Allow the octopus to cool in the water, then remove and pat dry with a paper towel. For maximum char, let the tentacles dry sitting on paper towel in the fridge for a further 2-3 hours. The drier they are, the more char you will get without overcooking them.
  3. Light a grill for high heat cooking, 450f degrees or more.
  4. Douse the tentacles in half of the olive oil, then sprinkle over half of the salt.
  5. In a small bowl, combine the remaining olive oil, salt, oregano and black pepper. Add the juice of one of the lemons. Cut the remaining lemon into wedges and set aside.
  6. Once your grill is hot, lay the tentacles directly over the coals to char and crisp on the edges. Leave them for 2-3 minutes, then flip them over and char the other side for a further 2-3 minutes. Remember – the octopus is already cooked, you are just applying the flavor of the grill, and so the grilling will be very quick. Basically, cook the octopus until you have the color you want then remove.
  7. Drizzle with the lemon, oregano and oil mixture and serve with extra lemon wedges.



2 腳 (300-370克), 3-4 腳 (450-500克)