Best Caribbean Stewed Octopus Recipes

CHARRED OCTOPUS AND WHITE BEAN SALAD

Steps:

• For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
• Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

CARIBBEAN STEWED OCTOPUS

Steps:

• Heat 1 tablespoon butter and oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low. Continue cooking, stirring frequently, until onion is very tender and dark brown, about 30 minutes more.
• Rinse octopus. Place on a flat work surface and cut tentacles into thirds. Chop the head into bite-sized pieces. Place octopus pieces in a gallon-sized resealable plastic bag. Mix in salt and add crushed ice. Seal the bag and place into a larger grocery bag. Pound the octopus with the smooth side of a meat mallet until as tender as possible. Remove octopus from the bag and let drain in a colander.
• Stir ginger and garlic into the skillet with the onion; cook until fragrant, 1 to 2 minutes. Pour in wine and the remaining 3 tablespoons butter. Increase heat and bring to a boil. Add octopus; reduce heat to a simmer. Cover and cook, stirring every 10 minutes, until flavors meld, about 1 hour. Uncover and continue simmering until sauce is thickened to your liking and octopus is tender, about 1 hour more.

OCTOPUS AND SEAWEED

Steps:

• In a large saucepan, bring 1-1/2 cups water to a boil. Add the noodles and contents of seasoning packet. Boil for 3-4 minutes or until noodles are tender., Meanwhile, add 4 in. of water to another large saucepan; bring to a boil. Cut each hot dog lengthwise into eight strips to within 2 in of one end. Drop into boiling water; cook until heated through., Add food coloring to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog. Add eyes and mouth with dabs of mustard.