SPANISH OCTOPUS
Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 3h22m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 15 g, Cholesterol 108.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 4.3 g, Sodium 2046.4 mg, Sugar 3.3 g
SPANISH OCTOPUS AND POTATOES - PULPO CON CACHELOS
In Galicia where octopus is a longstanding favorite, cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves. It should be tender in one to two hours, depending on size (test it by pricking with a skewer).
Provided by Raquel Grinnell
Categories Spanish
Time 16h30m
Yield 8 dishes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.)
- Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.
Nutrition Facts : Calories 498.9, Fat 20.9, SaturatedFat 3.1, Cholesterol 117.9, Sodium 964.4, Carbohydrate 36.6, Fiber 4.4, Sugar 1.6, Protein 40.4
MEXICAN SHRIMP AND OCTOPUS SOUP - CALDO DE CAMARON Y PULPO
Make and share this Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo recipe from Food.com.
Provided by Um Safia
Categories Chowders
Time 1h20m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
- While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
- When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
- Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.
Nutrition Facts : Calories 214, Fat 3.9, SaturatedFat 0.6, Cholesterol 161.8, Sodium 775.3, Carbohydrate 13.5, Fiber 1.9, Sugar 2.3, Protein 29.8
BABY OCTOPUS AND POTATO
They've been having a run on fresh baby octopus at the local supermarket. So, I am trying a lot of menus. I think that baby octopus has more nuance of flavor than the mature variety. There are some other recipes listed on site I plan to try, once I acquire the rest of the needed ingredients. Yes, you can use any variety of potato you have at hand, but Yukon Gold seems to trump just about any other I've run into, in terms of flavor. Play around with liquid quantities: it really does depend on the size of cooking pot. Ponzu sauce: this is a Japanese sauce based on soy, but with a citrus overlay. Most supermarkets carry it.
Provided by Diann is Cooking
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Separate heads from tentacles, and cut the larger heads in half; cut the tentacles into two or four bunches. Marinate the baby octopi for at least one hour in a mixture of Ponzu sauce, lemon juice, wine, shallot and garlic. You may also add the mushrooms here.
- Meanwhile, rinse the potatoes, cut out any eyes, and slice about 1/4 inch. Place on baking pan and mix in ground pepper, tarragon, and rosemary, to taste. (Fresh is nicest, but dried will do.) Add a little olive oil to prevent burning.
- Roast in pre-heated 350 F degree oven for 15-20 minutes.
- Drain marinate from the baby octopi into cooking pot (dimensions of your pot are important, you want as small a surface area as possible to minimize addition of water). At this point, add the 1/4 cup water.
- Bring to boil, reduce to simmer.
- Add octopi, and additional water to cover, if needed. (You could ainstead add any or all of the other liquids to taste, as additional ideas)
- Bring liquid back to a rapid simmer, not a full-fledged boil. For baby octopi, simmer this way 15-20 minutes. Avoid too much liquid, but also avoid burning.
- Time your finish time to coincide more or less with the potato finish time, with the potatoes finishing first. Layer potatos on a serving plate, and pour the octopus dish over this. If you have too much liquid, then strain your octopus out and place over potatoes, although be sure some of its cooking marinate is served.
- For a little spice, add the crushed hot red pepper flakes at serving time. It's a nice extra bit of spice.
Nutrition Facts : Calories 502.2, Fat 3, SaturatedFat 0.6, Cholesterol 109, Sodium 546.6, Carbohydrate 71.9, Fiber 7.5, Sugar 5.9, Protein 43.5
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