Poulpe Provencal Octopus Braised In Tomato And Wine Recipes

Steps:

• To clean each octopus, use a small sharp knife and cut each head from the tentacles. Remove the eyes by cutting a round of flesh from the base of each head. To clean the heads, CAREFULLY slit them open and remove the gut. Rinse thoroughly. Cut the heads in half. Push out the beaks from the center of the tentacles from the cut side. Cut the tentacles into sets of four or two, depending on the size of the octopus. Set aside.
• Score a cross in the base of each tomato. Place the tomatoes in a bowl of boiling water for 10 seconds, then plunge into cold water and peel the skin away from the cross.
• Cut each tomato in half and scoop out the seeds with a teaspoon. Chop the flesh and set aside.
• Blanch all the octopus in boiling water for 2 minutes, then dain and allow to cool slightly. Pat dry with paper towels.
• Heat the olive oil in a heavy-based frying pan and cook the onion for 7-8 minutes until lightly golden.
• Add the octopus and garlic to the pan and cook for another 2-3 minutes.
• Add the tomatos, wine, saffron and thyme.
• Add just enough water to cover the octopus.
• Simmer, uncovered, for 1 hour. Uncover and cook for another 15 minutes or until the octopus is tender and the sauce has thickened a little. The cooking time will vary quite a bit depending upon the size of the octopus.
• Season to taste. Serve hot or at room temperature, sprinkled with chopped parsley. (We like it at room temp).

Steps:

• Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

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.