Saffron Almond Dukkah mixed Grilled Octopus
Have you heard the name Saffron Almond Dukkah? If not then let us introduce you to this remarkable blend of crispy roasted nuts and the goodness of pure saffron threads with other flavourful spices and seeds, traditionally used to accompany and enhance the delectability of a wide range of food recipes from simple to complex and sweet to savoury. People have been using this spice blend to upgrade their dishes in a variety of ways. Its unique and heartwarming earthy flavours will add a nice crunch to your regular fish coating and grilled octopus, elevate the taste of a simple vegetable soup, and work as a flavour-enhancer for your fried egg and goat ricotta crostini.
To make you familiar with its extreme versatility, we are presenting you with a delicious grilled octopus recipe seasoned with Almond Dukkah with Saffron. It is one of the best and the most popular ways to relish the delightfully flavoured tentacles of grilled octopus as they got the perfect texture and the way they go crisp on the outside owing to the addition of crisp and scrumptious almond dukkah.
Serving size: The recipe yields 4 servings.
Ingredients for Marinated Grilled Octopus
- Almond dukkah with saffron (2 tablespoons)
- Smoked Sea Salt (1 teaspoon)
- Garlic (1 clove)
- Lemon (1)
- Oregano (1 teaspoon)
- Almond Dukkah with Saffron (2 tablespoons)
- Olive oil (3 to 4 tablespoons)
- Octopus (1)
Preparation of almond dukkah marinated octopus
- To make the most tender and rich-tasting grilled octopus, you need to first prepare the octopus. For this, take an octopus and clean it properly by removing its internal organs, ink sac, beak and eyes.
- Once it is done thoroughly wash the octopus with water and make sure to remove any entrails that might be left behind.
- Now it is time to boil the octopus. You can use an already cooked or boiled octopus for this recipe. It is best to cook your octopus before grilling as it will help to make it soft and tender rather hard or chewy.
- Zest one whole lemon with a grater and then squeeze it to collect lemon juice in a separate bowl.
- You can boil the octopus in a pan on a slow flame or you can make it cook in a pressure cooker to fasten the process.
- Once the octopus is boiled let it cool in its liquid. If you take it out right away then its skin will come off and so you would not be able to enjoy its fresh and crispy skin.
- Once it is cooled down take it out and completely pat it dry with a soft kitchen towel.
- Prepare the marinade by combining 3 tablespoons of olive oil, crushed garlic, salt to taste, oregano and 2 tablespoons of the almond dukkah spice blend.
- Now put the complete octopus or cut its tentacles and toss them well in the marinade. If you want to enjoy a better taste and texture then let the marinade sit for at least 30 minutes.
- Now put the tentacles on a heated barbeque grill or a grill pan and let it sear for 2 minutes on both sides.
- Once they are done remove them with the help of tongs and serve them with sliced cucumbers, grilled potatoes, puree or whatever you like and add some lemon juice over the top.