Octopus Cooked In White Wine Recipes

Steps:

• Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
• Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
• Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
• Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
• Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
• Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
• Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
• Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

Steps:

• Preheat grill. In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Sprinkle oregano over the octopus tentacles. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus.

Steps:

• Octopus is usually sold cleaned and tenderized. But here is how you clean it if you have to do it yourself: Cut partway through the muscle which unites the tentacles to the inside of the head and discard all the contents of the head cavity. This involves pulling or cutting out the ink sac, the hard oval "beak," and the gelatinous innards. Turn the head inside out and wash well under running water. Squeeze or cut out the eyes and any cartilage. Remove any scales which may be left on the suckers and wash the octopus thoroughly.
• Blanch the octopus for 5 minutes in boiling water, then drain. Put it in a saucepan with the wine, vinegar, sugar, salt and pepper, and just enough water to cover. Simmer over very low heat for about 1-1 1/2 hours, until tender, adding water to keep it covered. Lift out the octopus and reduce the sauce.
• Cut the octopus into 1-inch slices, and mix with the sauce and the olive oil.
• Serve cold, sprinkled with parsley.

Steps:

• Put tentacles from octopus head (just below eyes) and discard head. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). Simmer until tender when pierced with a fork, about 1 hour. Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain well and cut crosswise into 1 1/2-inch pieces.
• While octopus simmers, chop tomatoes, reserving juices.
• Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. Stir in parsley and basil. Add tomatoes with juices and bring to a boil. Simmer, uncovered, 30 minutes.
• Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
• Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
• Serve octopus sauce over linguine.

Steps:

• Place 2 tablespoons olive oil in large skillet or saute pan, and turn heat to medium-high. Add carrot, onion and celery. Sprinkle with pinch of salt, and cook, stirring occasionally, until onion becomes translucent, about 5 minutes.
• Add octopus, along with some pepper and a little more salt. Cook, stirring, for 1 minute, and then add wine, bay leaf and garlic. Cook until octopus is tender, for about 1 hour (check with point of sharp knife). Remove octopus, and cut into bite-size pieces. Return octopus to skillet, and turn heat to a minimum.
• Meanwhile, bring large pot of water to boil, and salt it. Fifteen minutes before eating, begin cooking pasta. When it is barely tender but not nearly tender enough to eat, drain it, reserving about 1 cup cooking liquid. Add pasta to octopus mixture, with half the reserved liquid. Cook until pasta is tender but not mushy; add remaining liquid if needed to keep mixture from drying out.
• Add remaining olive oil, along with butter, cherry tomatoes and basil. Stir until butter melts, and then serve.