{"id":5169,"date":"2019-06-05T18:55:29","date_gmt":"2019-06-05T23:55:29","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5169"},"modified":"2022-10-13T14:01:36","modified_gmt":"2022-10-13T18:01:36","slug":"spicy-lemony-grilled-octopus-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/","title":{"rendered":"Pieuvre grill\u00e9e, sauce piment bouc \u00e0 la Tchakayiti"},"content":{"rendered":"\n

Il a fallu que 33 ans passent pour que j\u2019apprenne finalement \u00e0 appr\u00e9cier les pieuvres.<\/p>\n\n\n\n

Je devais avoir neuf ans lorsque je d\u00e9couvris que ce mollusque se mangeait. Nous \u00e9tions \u00e0 la plage, chez des amis. Un plat intitul\u00e9 chatwouj figurait au menu. Je ne savais pas trop de quoi il s\u2019agissait. Un adulte eu l\u2019id\u00e9e g\u00e9niale de traduire le mot pour moi. On venait de nous servir des pieuvres. Je refusai imm\u00e9diatement d\u2019en mettre dans mon assiette. Ces adultes avaient perdu la t\u00eate. Je n\u2019allais tout de m\u00eame pas manger ce mollusque qui me rappelait la m\u00e9chante Ursula de la Petite Sir\u00e8ne.<\/p>\n\n\n\n

Environ 10 ans plus tard, j\u2019allais avoir une exp\u00e9rience encore moins agr\u00e9able avec ce fruit de mer. J\u2019\u00e9tais en voyage avec 400 jeunes venant d\u2019un peu partout \u00e0 travers le monde. Notre aventure en sac \u00e0 dos nous amenait souvent dans des lieux retir\u00e9s dont l\u2019acc\u00e8s en voiture \u00e9tait plut\u00f4t difficile. Lorsque cela se produisait, nous \u00e9tions nourris de nourriture de l\u2019arm\u00e9e.<\/p>\n\n\n\n

Je me rappelle la toute premi\u00e8re fois o\u00f9 l\u2019on nous tendit ce kit de nourriture. Il s\u2019agissait d\u2019une boite vert-kaki portant l\u2019embl\u00e8me de l\u2019arm\u00e9e espagnole.  Cette boite \u00e9tait pleine de nourriture en conserve. Parmi ces conserves, une libell\u00e9e pulpo, pieuvre en espagnol. Je l\u2019ouvris en grima\u00e7ant. Elle \u00e9tait pleine d\u2019une substance rose g\u00e9latineuse et visqueuse pleine de petites graines que je consommai malgr\u00e9 moi. Je n\u2019avais pas d\u2019autre choix. Il fallait que je mange ou que j\u2019attende le kit du petit-d\u00e9jeuner, donc du lendemain.<\/p>\n\n\n\n

Depuis ce jour, je me promis de ne plus jamais manger de pieuvre.<\/h4>\n\n\n\n

Pourtant, il y a quelques semaines, j\u2019allais changer d\u2019avis. Une amie me parla avec enthousiasme des pieuvres grill\u00e9es de chez elle. A notre prochaine sortie, je me laissai convaincre de choisir un plat de pieuvre servi sur un lit de risotto color\u00e9 \u00e0 l\u2019encre de calmar. Je fus enchant\u00e9e. Ce jour-l\u00e0, je d\u00e9couvris un tentacule de pieuvre grill\u00e9 sans grains ou sauce visqueuse. Un pur r\u00e9gal.<\/p>\n\n\n\n

\"These<\/figure>\n\n\n\n

Je d\u00e9cidai alors qu\u2019il fallait que je tente l\u2019aventure pieuvre dans ma cuisine \u00e0 moi.<\/h4>\n\n\n\n

Une semaine plus tard, j\u2019achetais donc un plateau de pieuvre non cuite au supermarch\u00e9. Je ne savais pas trop comment manipuler ce mollusque. Fort heureusement, l\u2019Internet regorge de vid\u00e9os et d\u2019articles expliquant comment nettoyer et pr\u00e9parer les pieuvres<\/a>.<\/p>\n\n\n\n

Apr\u00e8s l\u2019avoir nettoy\u00e9e, je fis cuire ma pieuvre dans un bouillon au vin pendant environ 45 minutes. Une fois le tout bien tendre, je la laissai mariner quelques heures dans un m\u00e9lange de jus de citron, piment bouc, ail et persil. Juste avant de servir, je fis griller les tentacules que j\u2019arrosai de la m\u00eame sauce.<\/p>\n\n\n\n

\"Spicy<\/figure>\n\n\n\n

Cette aventure me permit aussi de d\u00e9couvrir un d\u00e9licieux snack. Un toast garni de cr\u00e8me s\u00fbre, sel de lave noir, grain de s\u00e9sames noirs et d\u2019un morceau de pieuvre grill\u00e9 est un vrai d\u00e9lice.<\/p>\n\n\n

<\/div>
\n
\"These<\/div>\n<\/div>\n

Pieuvre grill\u00e9e sauce piment\u00e9e \u00e0 la Tchakayiti<\/h2>\n
<\/div>\n\n
<\/div>\n
Je vous encourage \u00e0 ajuster les ingr\u00e9dients \u00e0 votre go\u00fbt. Le plus important est de respecter le temps de cuisson. S\u2019il vous faut des instructions pour nettoyer votre pieuvre, je vous recommande celles que partage The Spruce Eats sur leur blog<\/a>.<\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Temps de repos <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • 1<\/span> pieuvre nettoy\u00e9e<\/span><\/li><\/ul><\/div>

    Pour le bouillon<\/h4>
    • 1<\/span> tasse de vin blanc<\/span><\/li>
    • 2<\/span> \u00e0 3 tasses d\u2019eau<\/span> suffisamment pour couvrir enti\u00e8rement votre pieuvre<\/span><\/li>
    • 3<\/span> feuilles de lauriers<\/span><\/li>
    • 3<\/span> \u00e0 5 t\u00eates d\u2019ail<\/span><\/li>
    • 1<\/span> tsp<\/span> de poivre de cayenne<\/span><\/li>
    • 1<\/span> tsp<\/span> de chili<\/span><\/li>
    • 1<\/span> tsp<\/span> de paprika<\/span><\/li>
    • 1<\/span> tsp<\/span> de sel<\/span><\/li>
    • 1<\/span> tsp<\/span> de poivre<\/span><\/li><\/ul><\/div>

      Pour la sauce piment\u00e9e<\/h4>
      • 5<\/span> \u00e9chalotes hach\u00e9es<\/span><\/li>
      • \u00bd<\/span> onion mauve hach\u00e9<\/span><\/li>
      • 1<\/span> piment bouc hach\u00e9<\/span><\/li>
      • 3<\/span> jus de citron<\/span><\/li>
      • 1<\/span> trait d\u2019huile d\u2019olive<\/span><\/li>
      • Persil frais<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
        <\/div> <\/h3>
        • Dans une casserole, m\u00e9langez les ingr\u00e9dients du bouillon. Ajoutez assez d\u2019eau pour recouvrir votre pieuvre<\/div><\/li>
        • Portez le liquide \u00e0 \u00e9bullition<\/div><\/li>
        • Laissez mijoter environ 10 minutes<\/div><\/li>
        • Trempez votre pieuvre \u00e0 2 ou 3 reprises dans le liquide bouillon afin de faire boucler les tentacules<\/div><\/li>
        • Submergez votre pieuvre enti\u00e8rement dans l\u2019eau et laissez cuire 45 \u00e0 60 minutes jusqu\u2019\u00e0 ce qu\u2019elle soit tendre. Attention \u00e0 ne pas trop cuire votre pieuvre car la chair risque de devenir \u00e9lastique<\/span><\/div><\/li>
        • Enlevez la pieuvre du liquide et coupez-la en morceaux<\/div><\/li>
        • Dans un bol, m\u00e9langez les ingr\u00e9dients<\/span><\/div><\/li>
        • Arrosez vos morceaux de cette sauce<\/div><\/li>
        • Si n\u00e9cessaire, ajoutez de l\u2019huile d\u2019olive afin de bien couvrir tous les morceaux<\/div><\/li>
        • Recouvrez et laissez mariner au frigo pendant quelques heures ou durant une nuit<\/div><\/li>
        • Chauffez un gril en fonte et d\u00e9posez les morceaux de pieuvre<\/div><\/li>
        • Faites griller sur chaque face pendant 5 \u00e0 10 minutes jusqu\u2019\u00e0 ce que les morceaux soit l\u00e9g\u00e8rement croustillants ext\u00e9rieurement<\/span><\/div><\/li>
        • Servez accompagn\u00e9 de la sauce piquante en amuse-gueule ou comme snack<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span>
          <\/div><\/div>\n\n
          <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

          Il a fallu que 33 ans passent pour que j\u2019apprenne finalement \u00e0 appr\u00e9cier les pieuvres. Je devais avoir neuf ans lorsque je d\u00e9couvris que ce mollusque se mangeait. Nous \u00e9tions \u00e0 la plage, chez des amis. Un plat intitul\u00e9 chatwouj figurait au menu. Je ne savais pas trop de quoi il s\u2019agissait. Un adulte eu l\u2019id\u00e9e g\u00e9niale de traduire le mot pour moi. On venait de nous servir des pieuvres. Je refusai imm\u00e9diatement d\u2019en mettre dans mon assiette. Ces adultes avaient perdu la t\u00eate. Je n\u2019allais tout de m\u00eame pas manger ce mollusque qui me rappelait la m\u00e9chante Ursula de la Petite Sir\u00e8ne. Environ 10 ans plus tard, j\u2019allais avoir une exp\u00e9rience encore moins agr\u00e9able avec ce fruit de mer. J\u2019\u00e9tais en voyage avec 400 jeunes venant d\u2019un peu partout \u00e0 travers le monde. Notre aventure en sac \u00e0 dos nous amenait souvent dans des lieux retir\u00e9s dont l\u2019acc\u00e8s en voiture \u00e9tait plut\u00f4t difficile. Lorsque cela se produisait, nous \u00e9tions nourris de nourriture de l\u2019arm\u00e9e. Je me rappelle la toute premi\u00e8re fois o\u00f9 l\u2019on nous tendit ce kit de nourriture. Il s\u2019agissait d\u2019une boite vert-kaki portant l\u2019embl\u00e8me de l\u2019arm\u00e9e espagnole.  Cette boite \u00e9tait pleine de nourriture en conserve. Parmi ces conserves, une libell\u00e9e pulpo, pieuvre en espagnol. Je l\u2019ouvris en grima\u00e7ant. Elle \u00e9tait pleine d\u2019une substance rose g\u00e9latineuse et visqueuse pleine de petites graines que je consommai malgr\u00e9 moi. Je n\u2019avais pas d\u2019autre choix. Il fallait que je mange ou que j\u2019attende le kit du petit-d\u00e9jeuner, donc du lendemain. Depuis ce jour, je me promis de ne plus jamais manger de pieuvre. Pourtant, il y a quelques semaines, j\u2019allais changer d\u2019avis. Une amie me parla avec enthousiasme des pieuvres grill\u00e9es de chez elle. A notre prochaine sortie, je me laissai convaincre de choisir un plat de pieuvre servi sur un lit de risotto color\u00e9 \u00e0 l\u2019encre de calmar. Je fus enchant\u00e9e. Ce jour-l\u00e0, je d\u00e9couvris un tentacule de pieuvre grill\u00e9 sans grains ou sauce visqueuse. Un pur r\u00e9gal. Je d\u00e9cidai alors qu\u2019il fallait que je tente l\u2019aventure pieuvre dans ma cuisine \u00e0 moi. Une semaine plus tard, j\u2019achetais donc un plateau de pieuvre non cuite au supermarch\u00e9. Je ne savais pas trop comment manipuler ce mollusque. Fort heureusement, l\u2019Internet regorge de vid\u00e9os et d\u2019articles expliquant comment nettoyer et pr\u00e9parer les pieuvres. Apr\u00e8s l\u2019avoir nettoy\u00e9e, je fis cuire ma pieuvre dans un bouillon au vin pendant environ 45 minutes. Une fois le tout bien tendre, je la laissai mariner quelques heures dans un m\u00e9lange de jus de citron, piment bouc, ail et persil. Juste avant de servir, je fis griller les tentacules que j\u2019arrosai de la m\u00eame sauce. Cette aventure me permit aussi de d\u00e9couvrir un d\u00e9licieux snack. Un toast garni de cr\u00e8me s\u00fbre, sel de lave noir, grain de s\u00e9sames noirs et d\u2019un morceau de pieuvre grill\u00e9 est un vrai d\u00e9lice.<\/p>\n","protected":false},"author":1,"featured_media":2597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1431,1423],"tags":[],"class_list":["post-5169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-de-mer","category-recettes"],"yoast_head":"\nHaitian-style spicy grilled octopus recipe | Tchakayiti<\/title>\n<meta name=\"description\" content=\"This spicy grilled octopus recipe is a delight. The octopus is cooked in a wine broth and then marinated in a spicy lemon habanero sauce before grilling.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haitian-style spicy grilled octopus recipe | Tchakayiti\" \/>\n<meta property=\"og:description\" content=\"This spicy grilled octopus recipe is a delight. The octopus is cooked in a wine broth and then marinated in a spicy lemon habanero sauce before grilling.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-05T23:55:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-13T18:01:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/06\/spicy-grilled-octopus-haiti-pieuvre-grillee-tchakayiti.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"Pieuvre grill\u00e9e, sauce piment bouc \u00e0 la Tchakayiti\",\"datePublished\":\"2019-06-05T23:55:29+00:00\",\"dateModified\":\"2022-10-13T18:01:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/\"},\"wordCount\":825,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/06\/spicy-grilled-octopus-haiti-pieuvre-grillee-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"articleSection\":[\"fruit de mer\",\"recettes\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/\",\"name\":\"Haitian-style spicy grilled octopus recipe | Tchakayiti\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/spicy-lemony-grilled-octopus-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/06\/spicy-grilled-octopus-haiti-pieuvre-grillee-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"datePublished\":\"2019-06-05T23:55:29+00:00\",\"dateModified\":\"2022-10-13T18:01:36+00:00\",\"description\":\"This spicy grilled octopus recipe is a delight. 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