OCTOPUS - BOILED AND CHARRED RECIPE - (4.3/5)

Octopus - Boiled and Charred Recipe - (4.3/5) image

Provided by á-31592

Number Of Ingredients 18

Ingredients:
Get Your Octopus
us at all, try calling your local fish market - even if they don't stock it regularly, they may be able order it for you.
Prep Your Octopus
e accordingly.
Cook Your Octopus
to have to do is heat up a pot of water, put your octopus in it, and wait.
26 26 Corner Taverna Grilled or Broiled Octopus
(From Queens: A Culinary Passport, adapted from Frideriki Bletsas)
1 1 to 5-pound) to 5-pound) octopus, cleaned
4 to 5 4 to 5 5 garlic cloves
2 2 2 teaspoons dried oregano
1 1 1 lemon, halved
3 1/2 3 1/2 1/2 tablespoons extra-virgin olive oil
2 2 2 large tomatoes, sliced
2 2 2 large cucumbers, peeled (optional) and sliced
1/2 1/2 1/2 tablespoon red wine vinegar, as needed
Kosher salt and freshly ground black pepper, as needed

Steps:

Using either a knife or kitchen shears, remove each tentacle from the octopus head. Discard the head, and cut the tentacles into a few pieces. Add octopus to a large Dutch oven or a heavy-duty large pot, and cover with water and salt. Bring to a boil over high heat. Cover, and reduce to medium-low to low heat so liquid is simmering. Let octopus cook for 2 to 3 hours until very tender. (To check, remove an octopus tentacle and cut it with a knife.) Remove octopus tentacles from liquid, transfer to a container, and drizzle 2 tablespoons olive oil over it. Refrigerate until ready to serve. When ready to serve, add tomatoes, cucumbers, and red onion. Drizzle with vinegar, remaining 1½ tablespoons olive oil, salt, and pepper, tossing to combine. Cut octopus tentacles into pieces, and grill until slightly charred (just a few minutes per side). If you don't have a grill, warm a large nonstick sauté pan over high heat with ½ tablespoon olive oil and sauté until octopus is warmed and slightly charred, a few minutes per side. Divide salad between the plates and top with octopus. Serve. - Rachel Sugar